About the Recipe
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3 cups fresh corn kernels (off 3 large yellow corn cobs)
1 small red onion
2 Ololo Farm eggs
¼ cup of coriander leaves and some stems (lightly packed)
1 tsp sea salt
Freshly ground black pepper 1 cup plain flour
1 tsp baking powder
3 tbsp olive oil
1 large ripe avocado diced
1-2 tomatoes, seeded and diced
2 tbsp coriander roughly chopped
2 tbsp lemon juice
2 tbsp finely chopped spring onions or red onion
Dash of tabasco sauce
½ tsp sea salt
Freshly ground black pepper
Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (still a bit lumpy and not completely smooth). This can also be done in a blender or food processor.
Stir through the remaining corn, flour and baking powder.
Heat one teaspoon of the oil in a fry pan over a medium high heat.
When the oil is hot, drop two heaped tablespoons of mixture per fritter into the pan and cook in batches around 1 ½ minutes each side, or until golden.
Combine all ingredients and toss gently.
To serve stack 2-3 corn fritters on each plate, top with the avocado salsa and add a golden
Ololo Farm poached egg to the side.
The extra step that makes these corn fritters really special is blending some of the corn and coriander into the batter – making the whole fritter taste of corn.
This recipe makes 12 fritters.