These fritters are pure corn flavour, and are inspired by the corn kaki-age with green tea salt served at Melbourne's Izakaya Den.
- 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
- 1Place flour in a bowl and season generously to taste. Add egg and 150ml iced water, whisk until smooth and set aside.
- 2For jalapeño and coriander salsa, combine ingredients in a bowl, season to taste and set aside.
- 3Preheat 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.