Corn, Coconut and Herb Fritters with Avocado and Rocket
Photography by Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
350 ml coconut cream
1⁄2 cup long thread coconut, lightly toasted
4 spring onions, finely sliced including some green
1⁄2 cup packed coriander leaves, chopped
1 1⁄2 cups cooked, fresh sweetcorn kernels or 1 x 410 gram tin sweetcorn kernels
1 egg, separated 2/3 cup self raising flour
sea salt and freshly ground pepper
1 cup crème fraîche
2 tablespoons chopped coriander
2 avocados rocket leaves
METHOD
Combine the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the flour in a large bowl. Season well. Set aside for 20 minutes.
Beat the egg white to firm peaks and gently fold into the batter.
Place a large sauté pan over medium heat and brush with a little butter. Use a 1⁄4 cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a low oven to keep warm and repeat with the remaining mixture.
Combine the crème fraîche and coriander and season with salt and freshly ground pepper.
To serve: Place 2 fritters on each plate and top with rocket leaves, sliced avocado and a dollop of crème fraîche. Garnish with coriander and a lemon wedge and serve immediately. Serves 6
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!