Corn Fritters

Ingredients 

• 3 cups fresh, canned or defrosted corn kernels
• 2 eggs
• green part of 1 spring onion, finely chopped
• a pinch of chilli flakes
• ½ tsp curry powder
• ½ tsp baking soda
• ½ cup rice flour
• salt and a little ground black pepper
• a little neutral oil, to fry
• 1 recipe Avocado Salsa, to serve (optional)

Directions

1. If corn is raw, cover with boiling water, stand for 3 minutes then drain.
2. Place half the corn in a food processor with eggs and spring onion and blend to a smoothish puree.
3. Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in remaining corn.
4. Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per canape-sized fritter and three per larger fritter.
5. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven.
6. If desired, serve with Avocado Salsa.