Chilli & Parmesan Corn Fritters with Sage Butter Fried Corn
Serves 2 person
10 min prep
10 min cook
Spice up your lunches with these delicious Chilli & Parmesan Corn Fritters, topped with Sage Butter Fried Corn.
Makes 10 fritters.
Ingredients
Corn Fritters
- 2 cups Corn kernels, cooked
- 1/2 cup Milk of choice
- 2 Egg
- 1/4 cup Anathoth Farm Hot Chilli Relish
- 2 Tbsp Parmesan, grated
- 3/4 cup Almond meal
- 1/4 cup Cornflour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
Sage Butter Fried Corn
- 30 g Butter
- 1 cup Corn kernels, cooked
- 2 Tbsp Sage leaves
Method
- In a blender or food processor, blend 1 cup of the corn with the milk until almost smooth. Transfer to a bowl and whisk in eggs and parmesan.
- In a separate bowl, mix dry ingredients to combine. Add the corn mixture and whisk until no lumps remain. Fold through the remaining 1 cup of corn.
- In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Pour fritters into the pan - using about ¼ cup of batter for each. Leave a little room in between each to allow them to spread. Cook each batch for 5-7 minutes, flipping halfway, until both sides are nicely browned and cooked through. Keep warm.
- Meanwhile, to make the sage butter fried corn, melt butter over medium heat and add the sage leaves. Cook, swirling occasionally, until sage leaves are crisp and butter is golden. Transfer all the sage leaves and most of the butter to a bowl. Add corn kernels to the pan, increase the heat and fry for 3-5 minutes, until the corn is golden brown. Add to the bowl with the sage butter and mix to combine.
- Serve fritters hot, with a good dollop of sage butter fried corn and extra Hot Chilli Relish.
This Recipe Uses
Hot Chilli Relish 420g
$6.99
420g
