90g Ground Rice Flour or Plain Flour
60g Plain Flour
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Teaspoon Ground Coriander
½ Teaspoon Ground Cumin
1 Egg, Lightly Beaten
1 Teaspoon Lemon Juice
350g Corn Kernels (cut from 3 large corn cobs)
4 Spring Onions (finely sliced)
3 Tablespoons Fresh Coriander Chopped
60ml Vegetable Oil
Procedure
Sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice, and 125ml water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine. Heat the oil in a large non-stick frying pan over a medium to high heat. When the oil is hot, add 2 tablespoons of mixture for each fritter. Flatten with the back of a spoon. Cook for about 2-3 minutes, or until golden brown, then turn and cook the other side. Best served with a tomato relished and dressed rocket salad. For gluten free option replace the 60g of plain flour with rice flour.
Sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl. Add the egg, lemon juice, and 125ml water and beat to a smooth batter. Add the corn, spring onion and chopped coriander and stir to combine. Heat the oil in a large non-stick frying pan over a medium to high heat. When the oil is hot, add 2 tablespoons of mixture for each fritter. Flatten with the back of a spoon. Cook for about 2-3 minutes, or until golden brown, then turn and cook the other side. Best served with a tomato relished and dressed rocket salad. For gluten free option replace the 60g of plain flour with rice flour.
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