Coriander Sweetcorn Fritters
These Coriander Sweetcorn Fritters are so lovely bright and fresh full of Thai flavour.
Servings: 8 fritters
Calories: 135kcal
Ingredients
- 3 corn on the cobs
- 2 tablespoons finely chopped coriander leaves
- 2 spring onions diced
- ½ red chilli finely chopped
- zest of ½ lime
- ½ teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- 5 tablespoons gluten-free plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs lightly beaten
- 4 tablespoons coconut oil
Dipping Sauce:
- 4 tablespoons lime juice about 2 limes
- 2 tablespoons fish sauce
- 3 teaspoons sugar
- 1 tablespoon water
- ½ red chilli finely chopped
Instructions
- Remove the entire husk from the corn cob and place the corn in a large pan of boiling water. Boil for 10 minutes then remove with a slotted spoon.
- Strip the corn kernels from the cob using a knife then set aside.
- In a medium sized bowl add all the rest of the ingredients, except for the coconut oil and mix together until thoroughly combined. Finally mix in the sweetcorn.
- In a wide based saucepan heat up the coconut oil for 5 minutes on a gentle heat.
- Fry the fritters in batches. Take 50g of the sweetcorn mixture, ball it up and drop into the hot pan, gently press with the back of a spatula to spread out a little. Add another couple of fritters to the pan in this way then cook for 3-4 minutes each side until golden.
- For the dipping sauce, combine the lime juice, fish sauce and sugar in a small bowl and mix well. Once the sugar has dissolved stir in the water and chilli. Serve with the fritters.
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 522mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 13.2mg | Calcium: 37mg | Iron: 0.8mg