JALAPENO AND CORN FRITTERS

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INGREDIENTS

  • 4 corn cobs, husks removed
  • 1 tbs egg replacer (from selected supermarkets – we used Orgran No Egg Egg Replacer)
  • 2 tbs caster sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground cumin
  • 1 jalapeno, seeds removed, finely chopped, plus extra thinly sliced jalapeno to serve
  • 1/4 cup chopped coriander leaves, plus extra whole leaves to serve
  • 2 cups (300g) cornflour
  • Sunflower oil, to deep-fry
  • Lime wedges, to serve

Coriander yogurt

  • 1 bunch coriander, leaves picked
  • 1/3 cup (80ml) extra virgin olive oil
  • Finely grated zest and juice of 1 lime
  • 1 cup (280g) coconut yoghurt

DIRECTIONS

  1. Slice kernels from corn cobs. Place 3 cups kernels in a food processor, reserving remaining kernels.
  2. Add egg replacer, sugar and baking powder to food processor and whiz to a puree. Transfer to a bowl and add cumin, jalapeno, coriander, cornflour and remaining kernels. Stir to combine, then set aside for 15 minutes to thicken.
  3. Meanwhile, for the coriander yoghurt, place all ingredients in a food processor and whiz until smooth. Season with salt.
  4. Half-fill a deep-fryer or large saucepan with oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when hot enough).
  5. In batches, use spoons to drop four walnut-sized fritters into oil and cook, turning halfway, for 2-3 minutes until golden and crisp.
  6. Remove with a slotted spoon and drain on paper towel. Season with sea salt. Repeat with remaining batter.
  7. Serve with extra jalapeno, coriander, lime wedges and coriander yoghurt.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach