Foodie Friday: Start off your meal right with these bite size Thai Corn Fritters. They’re the perfect entrée for guests and can be eaten on they’re own or made fancier with extra such as guacamole and salmon.
Serves: 30 serves
- 75g self-raising ﬂour
- 185g polenta
- ½ tsp baking powder
- 1 egg
- 250ml milk
- 2 corn cobs, kernels removed with a sharp knife
- 25g (½ cup) chopped coriander (cilantro) leaves
- 4 spring onions (scallions), thinly sliced
- 1 small red chilli, seeded and diced
- Oil for frying
- Smoked salmon
- Preheat the oven to 180C.
- In a bowl, combine the ﬂour, polenta, baking powder and ½ teaspoon salt. Add the egg and milk and mix until the batter is smooth.
- Add the corn kernels to the mixture, along with the coriander leaves, spring onion and chilli. If the mixture seems too thin, add 1–2 tablespoons extra ﬂour; if it’s too thick, add 1–2 tablespoons extra milk.
- Heat a heavy-based frying pan over medium heat. Add 1–2 tablespoons oil and tablespoonfuls of batter. Cook on one side until golden brown, with bubbles forming on top. Turn the fritters over and cook until golden brown on the other side.
- Repeat until the mixture is used up, keeping the cooked fritters warm in the oven. Serve with the guacamole and smoked salmon.