Crispiest Corn Fritters
GF, RSF
Serves: 2
This is my take on the classic St Ali Breakfast, My Mexican Couisn. If you can't make it into one of St Ali’s epic cafes, then this recipe really is the ultimate way to enjoy St Ali at home.
Ingredients:
Fritters
2 free-range eggs
1/3 cup (80 ml / 2 1/2 fl oz) milk of choice
1 cup (120 g / 4 1/4 oz) chickpea flour (besan) or almond flour
1/2 cup (65 g / 2 1/2 oz) tapioca flour or arrowroot flour
1 tsp gluten-free baking powder
1 tbsp Mexican spice mix blend
2 corn cobs, kernels sliced off cob
3/4 red onion, finely diced (save the rest for the salsa)
1/4 cup (60 g / 2 1/4 oz) butter, olive oil, ghee or coconut oil, for frying
Pink rock salt and cracked black pepper
Avocado, Cucumber and Lime Salsa
1 large avocado, cut into small dice
8 cherry tomatoes, quartered and liquid drained
1/4 Lebanese cucumber, finely diced, excess liquid drained
1/4 red onion, finely diced (use the remaining quarter from the batter ingredients)
2 tbsp finely chopped fresh coriander (cilantro) or flat-leaf (Italian) parsley
Juice of 1 lime
Pink rock salt and cracked black pepper, to season
ST ALI Coffee, to serve
Method:
Preheat your oven to 170°C (325°F).
Get started on the fritters by whisking together the eggs and milk in a bowl until light, fluffy and well combined. Stir in the chickpea flour (besan), tapioca flour, baking powder, spice mix, a pinch of salt and black pepper and mix well to combine and you have a thick wet batter.
Swap your whisk for a wooden spoon or spatula now and stir in the corn kernels and red onion until completely incorporated and well combined. You should have a thick, stiff batter that isn’t too wet; simply add some more flour if need be. If it's too stiff to work with, simply add another egg or splash of milk.
Heat your preferred cooking fat in a large heavy-based fry pan over medium heat and spoon 3 tablespoons of batter per fritter into the pan, cooking in batches of 3 fritters at a time, meaning you will have a total of 6 fritters between two people. Cook for 3-4 minutes each side or until golden brown. Set aside the first three while you cook the second batch.
Line a baking tray with baking paper and place all six fritters on the tray. Place the tray into the oven and bake for 8-10 minutes. This will give a thicker fritter.
Meanwhile, in a small bowl, mix the avocado, cucumber and lime salsa ingredients, being mindful not to make the avocado too mushy. We want it to hold its shape for this one. Set aside, and prior to serving, drain any excess liquid in the bottom of the bowl as this can make your fritters soggy.
To serve, load up your fritters on a plate and top with the salsa, garnish with some finely chopped fresh herbs if you have any on hand, season with salt and pepper and enjoy with coffee.
