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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.