Makes 12-16 fritters
375g fresh or frozen corn kernels
1/2 cup all purpose flour
1/2 cup rice flour
1/4 tsp baking powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chili powder (optional)
1 medium yellow onion, cut into strips
1 stalk celery, finely sliced
Any additional veggies you'd like, sliced
1 egg, beaten
3/4 cup water
lemon juice (a good squeeze)
1. Sift the flours, baking powder and spices into a bowl.
2. Mix the water, egg and lemon juice and add to the flour mixture, beating until smooth (you may need to add extra water to get the correct consistency)
3. Stir in the corn, onion, celery and any additional veggies.
4. Heat vegetable oil in a frying pan to a depth of 1/2" to 3/4". When hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3".
5. Fry until the underside of the fritter is golden brown, then flip over and do the other side.
6. Lift out and drain on paper towel placed on a wire rack. Top with a liberal sprinkle of sea salt and a squeeze of lemon.
