Corn, Coconut and Herb Fritters with Avocado and Rocket
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.