Make the most of the fresh, sweet and juicy corn this season and whip up a batch of delicious sweet corn fritters.
2 cups fresh corn
1 spring onion, finely chopped
Salt and pepper
Pinch of chili
½ tsp curry powder
½ cup flour (or rice flour for gluten free)
Fresh herbs, finely chopped (parsley, coriander, chives etc)
1 tsp coconut oil
- If the corn is raw, cover with boiling water, stand for 3 minutes then drain.
- Blend half the corn in a food processor with the eggs and spring onion. Add chili, curry powder, flour, salt and pepper and pulse to form a thick batter. Stir in the remaining corn kernels and fresh herbs.
- Heat a little coconut oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per fritter. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed.
Makes 10-12 fritters