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Corn Fritters with Rocket
By Andy | May 17, 2009
Corn Fritters with Rocket
Serves 4
Prep time : 12 minutes
Cooking time : 20 minutes
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Ingredients
2 tablespoons balsamic vinegar.
1/4 cup extra-virgin olive oil.
1 cup plain flour.
1/2 teaspoon freshly grated nutmeg.
1 teaspoon smoked paprika.
1 cup sparkling mineral water.
1 egg, lightly beaten.
3 cobs corn, kernels removed.
4 green onions, chopped finely.
2 tablespoons dill leaves, chopped finely.
2 tablespoons mint leaves, chopped.
1 small red capsicum, finely diced.
1 long red chili, deseeded, chopped finely.
20 grams butter.
Vegetable oil.
Rocket leaves, and toasted sourdough bread, to serve.
Method
Preheat over to 150 C.
Line a baking tray with paper towel. Place a wire rack on top.
Combine vinegar and olive oil in a small jug. Season with salt and pepper.
Into a bowl, sift flour, nutmeg and paprika. Season with salt and pepper.
Make a well in the centre.
Add mineral water and egg.
Whisk until a smooth batter forms.
Add corn, onions, dill, mint, capsicum and chili.
Mix through gently to combine.
In a large non-stick pan, add butter and enough vegetable oil to cover the base.
Place over medium heat.
When to temperature, spoon mixture into pan. Fritters should be 1/4 cup of mixture each, so 3 fritters can be cooked at a time.
Cook for 4 to 5 minutes on each side, or until golden and cooked through.
Transfer to wire rack prepared earlier.
Keep cooked fritters warm in oven while cooking remaining fritters.
Serving
Place fritters on plates, topped with rocket leaves.
Drizzle with dressing and bread.
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Topics: Side Dishes, Vegetarian | No Comments »
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