BETA
Corn & Scallion Fritters
Pan-fried corn fritters with scallions, mild paprika and lime for squeezing.
40 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Corn kernels240 g
- Scallions35 g
- All purpose flour65 g
- Baking powder0.5 tsp
- Egg1 whole
- Whole milk40 ml
- Smoked paprika0.25 tsp
- Salt0.25 tsp
- Neutral cooking oil2 tbsp
- Lime1 whole
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat, milk and egg.
Method
Prepare the corn
Use frozen corn kernels. Cook according to the package instructions, drain well and let cool for 5 minutes, then weigh 240 g and pat dry. Wash and thinly slice the scallions. Wash and cut the lime into four wedges.
Mix the batter
Stir the flour, baking powder, paprika and salt in a bowl. Beat the egg with the milk, then stir into the dry ingredients just until combined. Fold in the corn and scallions. The batter should hold the kernels together in spoonable mounds.
Pan-fry in batches
Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Spoon in four equal portions of batter, using half the mixture, and flatten each to about 1 cm thick. Cook for 3–4 minutes per side until golden and the middle is set, with no wet floury batter; an egg-based centre should reach 74°C. Transfer to a warm plate. Repeat with the remaining oil and batter, lowering the heat if the outsides brown too fast.
Serve warm
Serve two fritters per person with a lime wedge for squeezing. Keep any leftovers refrigerated within 2 hours and reheat thoroughly before eating.
Dry corn and a moderately hot pan help the fritters brown without spreading. Corn can pop, so turn the fritters carefully.
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