Delicious as a light dinner or a super brunch or lunch, you can also add a green salad and pair them with poached eggs.
Serves: 4
INGREDIENTS
½ cup plain flour
½ teaspoon baking powder
1 teaspoon each sea salt, smoked paprika and cumin seeds
¼ cup chopped coriander, plus extra to garnish
1 large egg, size 7
2–3 tablespoons milk
1½ cups corn kernels (or kernels from 2 large corn cobs)
olive oil for cooking
To serve
Smashed Avocado (see recipe below)
Sour Cream Dressing (see recipe below)
Smashed Avocado (gf) (v)
2 large, ripe avocados
2–3 tablespoons lime juice
2 tablespoons finely
chopped coriander
sea salt and ground pepper
Sour Cream Dressing (gf) (v)
½ cup each sour cream and thick plain yoghurt
2 cloves garlic, crushed
finely grated zest 1 lime
1 tablespoon lime juice
sea salt and ground pepper
METHOD
Put all the dry ingredients, along with the coriander, in a large bowl and combine.
Whisk the egg and 2 tablespoons of milk together, then stir into the dry ingredients until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.
Heat a little oil in a sauté pan and cook spoonfuls of the mixture over a medium heat for about 3 minutes until cooked through. Drain on kitchen towels and keep warm in a low oven.
To serve: Divide the fritters among plates. Top with the smashed avocado, sour cream dressing and extra coriander.
Smashed Avocado (gf) (v)
Roughly crush the avocado flesh with a fork then stir in the remaining ingredients. Season generously.
Makes about 1½ cups
Sour Cream Dressing (gf) (v)
Whisk the sour cream until smooth, then stir in the remaining ingredients and season well. Cover and chill until ready to serve.
Makes 1 cup
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Issue 128
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.