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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.