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1 1/2 cups corn kernels
2 spring onions finely chopped
1/2 Onion
1 knob ginger
bunch coriander leaves and stalks
medium chilli seeds removed, finely chopped, seeds can be left in if you like a little kick
1 tablespoon dried cumin
1/2 cup Water
2 Eggs
1 cup self raising flour
sea salt flakes
pepper grinder
Olive Oil
      • Medium




      The great thing about corn fritters is that they are perfect anytime of the day. Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve them at lunch with a salad of arugula, fetta and salmon. Use them for dinner as the base to any seafood or chicken dish. When entertaining serve mini-fritters as a canape topped with a little smoked chicken and mango salsa. The options are endless and I trust that once you give this recipe a try, you will soon be adding to the list of endless possibilities. This recipe makes about 12 fritters so depending on what you are using them for adjust it accordingly.

      1. Preheat oven to 180 degrees (350 fahrenheit).
      2. Saute the onion and ginger in a little oil until soft and translucent.
      3. Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
      4. Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
      5. In a non-stick fry pan place a little oil and set over high heat.
      6. Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
      7. Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.

      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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