Simmone Logue's Corn Fritter Recipe

Ingredients

Fritters

• 270g Gluten-free plain (all purpose) flour
• 160g Gluten-free maize flour
• 2 tbsp baking powder
• 1 tbsp ground cumin
• 1 teaspoon ground tumeric
• ¼ tsp chilli powder
• 2 tsp seasalt
• 4 free range eggs
• 400ml milk
• 500g (2 ½ cups) corn kernels
• 400g tinned creamed corn
• ½ a bunch (75g) of flat-leaf parsley
• ½ a bunch (45g) of coriander leaves and stalks roughly chopped
• 1 red capsicum, diced
• 1 red onion, diced 

Method

1. To make the fritter batter, sift the flour, maize flour and baking powder into a large bowl. Add the spices and salt and make a well in the centre. Mix in the eggs one at a time, alternating with the milk, bringing the sides of the mixture in slowly until the batter is smooth.
2. Add the remaining fritter ingredients and stir to combine. Cover the batter and set aside to rest for 30 minutes. 
3. Preheat the oven to 180C (350F). Line a large baking tray with baking paper.
4. To cook the fritters, placed a heavy based frypan over medium heat.Pour in a generous amount of oil, to a depth of about 3cm, and wait until the oil is nice and hot. 
5. Ladle a good amount of the corn fritter mixture into the oil, to make 4 fritters, about 8cm in diameter. Cook for 1 minute. Carefully flip the fritters over and cook on the other side. Be careful, because the corn sometimes pops and spits out of the pan. Also, you may need to adjust the heat if your fritters are colouring too quickly on the outside. You don’t need to cook the batter all the way through as we will be finishing them off in the oven. When you have nice colour on both sides, drain on paper towel, and repeat to make 12 fritters.
6. Now place all the fritters on the baking tray, then bake for 10 minutes to cook through. 

Suggestions to serve with your fritters:

Crispy bacon, rocket, sour cream and a relish of your choice. Delicious!

Enjoy!

Simmone x