Corn, Coconut and Herb Fritters with Avocado and Rocket
Photography Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
350 ml coconut cream
1⁄2 cup long thread coconut, lightly toasted
4 spring onions, finely sliced including some green
1⁄2 cup packed coriander leaves, chopped
1 1⁄2 cups cooked, fresh sweetcorn kernels or 1 x 410 gram tin sweetcorn kernels
1 egg, separated 2/3 cup self raising flour
sea salt and freshly ground pepper
1 cup crème fraîche
2 tablespoons chopped coriander
2 avocados rocket leaves
METHOD
Combine the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the flour in a large bowl. Season well. Set aside for 20 minutes.
Beat the egg white to firm peaks and gently fold into the batter.
Place a large sauté pan over medium heat and brush with a little butter. Use a 1⁄4 cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a low oven to keep warm and repeat with the remaining mixture.
Combine the crème fraîche and coriander and season with salt and freshly ground pepper.
To serve: Place 2 fritters on each plate and top with rocket leaves, sliced avocado and a dollop of crème fraîche. Garnish with coriander and a lemon wedge and serve immediately. Serves 6
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.