Who doesn’t love a good corn fritter?! But let’s be honest. There are a lot of average corn fritters out there gracing brekki menus. I think it’s important to have (at least) 1 great vegetarian dish up your sleeve for when you want to cook something for a group (who inevitably will include a vegetarian), but don’t have much time / just can’t be bothered and therefore just want to cook one thing. You can get away with this when you can win the meat-lovers over with flavour. The flavour punch in these comes from lots of fresh ginger, coriander roots and fresh kaffir lime leaves. It’s easily adaptable to cater for intolerances (as it is it’s dairy-free and I usually make this one gluten-free too) and is nearly as good using canned corn instead of fresh. This is what I take to family get-togethers – its quick, easy and (so far!) failsafe.
Now the most selected item on my sassy bites menu, this recipe was adapted from the birthplace of my love of cocktail cooking as it was on the canapé menu when I worked as an Event Manager at Landmark Catering. I hope they don’t mind I nabbed it. Anyway, now you have it too.
Makes about 50 fritters (you can multiple / divide all quantities evenly if required, or make bigger versions for brekki to have with crispy bacon and a big dollop of chutney, etc…)
- 4 cups corn kernels (fresh off cob best but can will do too)
- 4 Tbsp chopped ginger (don’t be scared!)
- 2 Tbsp chopped garlic
- Roots from 1 packet of coriander, finely chopped (search for the bunch with the biggest, fattest, longest roots)
- ½ small chilli, seeded & chopped
- 3 kaffir lime leaves, finely chopped (tip: cut out the stalks, stack the leaves, then roll them up before you cut them – makes it so much easier to finely slice)
- ½ cup corn flour
- ¾ cup self raising flour (I use gluten free)
- ½ tsp bicarb soda
- 1 small egg
- Oil for shallow frying
- 1 tsp fresh lime juice
- 1 tsp fish sauce
- 1 kaffir lime leaf, finely sliced
- ½ cup sweet chilli sauce
- ½ tsp roasted sesame seeds (for dipping sauce)
- Bunch coriander sprigs (for serving platter)
- Keeping 1 cup of corn aside, process all ingredients except flours, bi-carb and egg together.
- Tip mixture into big mixing bowl and add in remaining (whole) corn kernels, flours and egg, and mix together with wooden spoon (i.e. don’t process).
- Heat oil in fry pan (non-stick is best) to medium-high.
- Once all ingredients are well combined, using 2 teaspoons, drop heaped teaspoons of the mixture into the pan, turning when they get golden and crispy (the fritters will rise a little and end up each about the same size as ½ and egg). You will have to keep replenishing your oil every now and then.
- Put all dressing ingredients in jar and shake to combine.
You can make these ahead of time, and reheat in the oven to serve. Serve with dipping sauce (sprinkle sesame seeds on top of sauce before serving), and garnish with the coriander sprigs left over from your precious coriander roots.