BETA
Corn & Scallion Fritters
Small golden fritters with sweet corn kernels, scallion and ground coriander, finished with a squeeze of lime.
45 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Frozen corn kernels300 g
- All-purpose flour75 g
- Cornstarch25 g
- Egg1 whole
- Water60 ml
- Scallions30 g
- Garlic1 clove
- Ground coriander0.5 tsp
- Salt0.5 tsp
- Neutral cooking oil3 tbsp
- Lime1 whole
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and egg.
Method
Prepare the corn
Thaw the frozen corn in a sieve under cool running water, then drain well and pat dry with a clean towel. Wash the scallions and lime. Thinly slice the scallions, peel and grate the garlic, and cut the lime into four wedges.
Mix a thick batter
Whisk flour, cornstarch, coriander and salt in a bowl. Beat the egg with the measured water, then stir into the flour mixture. Fold in the corn, scallions and garlic. The mixture should hold the kernels together in a thick, spoonable batter. Do not taste raw batter.
Pan-fry in three batches
Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Spoon in four equal portions, each about 2 heaped tbsp, and flatten to roughly 7–8 cm wide and 1 cm thick. Cook for 3–4 minutes on each side until golden and firm throughout; the centres should reach 74°C (165°F) on a clean thin-probe thermometer. Lower the heat if the outside colours too quickly. Transfer to a rack. Repeat twice with the remaining batter and oil to make 12 fritters.
Serve while crisp
Divide three fritters onto each of four starter plates and add a lime wedge. Serve promptly. Refrigerate leftovers within 2 hours and reheat until hot throughout.
Drying the corn prevents excess water from loosening the batter. These are shallow-fried fritters, not deep-fried ones.
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