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Corn fritters with jalapeño and coriander salsa


These fritters are pure corn flavour, and are inspired by the corn kaki-age with green tea salt served at Melbourne's Izakaya Den.

You'll need

160 gm tempura batter flour, sieved (see note) 1 egg For deep-frying: vegetable oil 3 corn cobs, kernels removed   Jalapeño and coriander salsa 185 ml olive oil 1 bunch coriander, finely chopped 3 green jalapeños, seeds removed, finely chopped 2 spring onions, white part only, finely chopped Juice of 1 lime 1 small garlic clove, finely chopped

Method

  • 01
  • Place flour in a bowl and season generously to taste. Add egg and 150ml iced water, whisk until smooth and set aside.
  • 02
  • For jalapeño and coriander salsa, combine ingredients in a bowl, season to taste and set aside.
  • 03
  • Preheat oil in a deep-fryer to 190C. Add corn to batter, stir to combine, then carefully slide tablespoons of batter into oil (be careful as hot oil may spit). Deep-fry in batches, turning occasionally, until puffed and golden (2-3 minutes). Drain on absorbent paper and serve warm with salsa.

Note This recipe makes about 30 fritters. Tempura batter flour is available from Asian grocers and select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2010

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