Corn fritters with pico de gallo and feta

Achieving the perfect corn fritter hinges on nailing the batter consistency. Too thick, and you risk doughy, unevenly cooked results, too thin, and the fritters may fall apart. The key to this corn fritter batter is to achieve a batter that closely resembles egg salad, with mostly visible corn kernels and just enough batter to hold them together, so add your wet and dry ingredients gradually, until you reach the ideal texture.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Mid

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Sweet Corn

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Watch the full episode here

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Ingredients

• 3 corn cobs, kernels stripped
• 2 spring onions, thinly sliced
• ¼ cup flat-leaf parsley leaves, roughly chopped, plus extra to serve
• ¼ cup coriander leaves, roughly chopped
• 100 g grated tasty cheese
• ½ tsp salt, to taste and black pepper
• 3 eggs, beaten
• ½ cup plain flour
• vegetable oil, for frying
• 100 g marinated feta, to serve

For the pico de gallo 

• 1 tomato, finely chopped
• ⅛ red onion, finely chopped
• 1 lime, juiced

Instructions

1. In a large bowl, combine the corn kernels, spring onion, parsley, coriander, cheese, the salt and a generous pinch of freshly ground black pepper with the eggs and mix well to combine.

2. Add the plain flour and mix until the batter resembles the texture of an egg salad.

3. Heat enough oil to shallow fry in a large frying pan. Once the oil is hot, spoon the batter into the pan to form circular fritters around 6 – 8 cm wide. Cook for 2 minutes, then flip and cook for a further 1-2 minutes, or until golden on both sides.

4. Transfer the cooked fritters to a paper towel-lined plate and repeat with remaining mixture.

5. To make the pico de gallo, combine the ingredients in a medium bowl.

6. To serve, divide corn fritters between plates and top with pico de gallo. Spoon over the marinated feta cheese. Sprinkle with parsley and a drizzle of oil from the marinated feta jar. Sprinkle with extra salt and pepper, if you like.

Note

If you prefer a less ‘wet’ pico de gallo, de-seed the tomato before finely chopping!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweet Corn

Watch the full episode here

PG

Watch the full episode here

PG