Corn Fritters with Avo & Coriander
with an avo, coriander salad
4 cobs of corn
1T Curry paste (Indian, not Thai)
1 spring onion, roughly chopped
1 free-range egg
¾ cup corn flour
1t baking powder
Salt to taste
4T Coriander, roughly chopped
Oil for deep-frying
For the Avo coriander salad:
3 ripe avos, peeled and flesh removed
3T toasted sesame seeds
Salt to taste
15g Coriander, roughly chopped
1 Lemon juiced
1t red chilli flakes
Remove the corn from the cobs and keep half aside. To a blender add the remaining corn, curry paste, spring onion, egg and corn flour along with the baking powder, salt and coriander. Blend together to form a smooth paste.
Add to a mixing bowl along with the reserved corn and fold to combine.
Heat the oil for deep-frying. Using 2 tablespoons: Scoop some of the batter onto the spoon and carefully spoon into the oil using the other spoon. Allow them to brown in the oil and rise to the surface, once this happens turn them over and cook the other side. Once evenly browned, remove them from the oil and add to kitchen paper towel to drain off any excess oil.
For the Avo, coriander salad: Add the flesh of the avo to a large mixing bowl along with the sesame seeds, salt and coriander. Pour in the lemon juice and sprinkle in the chilli flakes. Fold together instead of mixing or stirring. Serve immediately with the corn fritters.