Mexican Corn Fritters with Guacamole
From “Harvest: 180 Recipes Through the Seasons” by Emilie Guelpa (Hardie Grant, $19.99)
These easy fritters celebrate the grain in kernel form. Spoonfuls of a cornmeal-based batter seasoned with chili and Mexican spices are fried to a crisp in hot oil, then served with chunky guacamole.
FRITTERS Makes 4 to 6 servings
1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon smoked paprika 2 teaspoons chopped
chipotle in adobo sauce ½ cup self-raising flour 1 cup polenta/cornmeal ½ teaspoon salt 1 teaspoon baking powder 1 egg 1 cup milk 2 ears corn 1 to 2 tablespoons oil Arugula, to serve
GUACAMOLE 1 ripe avocado, peeled and
pitted 2 tablespoons lime juice 2 tablespoons chopped
cilantro Dash Tabasco sauce 1 tomato, finely chopped 1 clove garlic, finely minced ½ teaspoon cumin 2 scallions, thinly sliced
Instructions: Prepare fritters: In large bowl, combine all ingredients except corn, oil and arugula. Mix until smooth. Allow to stand for 10 minutes; if necessary, add liquid.
Meanwhile, make guacamole. Combine avocado, lime juice, cilantro, Tabasco, tomato, garlic, cumin and scallions in bowl. Mix to combine, making it as chunky or smooth as you like.
Remove kernels from corn cobs and add to batter. Heat oil in heavy-based frying pan over medium heat. Drop spoonfuls of batter into pan and cook on one side until golden brown with bubbles forming on top. Turn fritters over and cook the other side until golden brown. Repeat until mixture is used up, adding more oil as needed and keeping cooked fritters warm in the oven.
To serve, top fritters with arugula and guacamole and serve while still warm.