Mexican Corn Fritters with Guacamole
These easy fritters celebrate the vegetable in kernel form. Spoonfuls of a cornmeal-based batter seasoned with chile and Mexican spices are fried to a crisp in hot oil and then served with chunky guacamole.
The recipe is from “Harvest: 180 Recipes Through the Seasons” by Emilie Guelpa (Hardie Grant, March 2017, $19.99).
Makes 4 to 6 servings
For fritters: 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon smoked paprika 2 teaspoons chopped chipotle in adobo sauce ½ cup self-rising 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 for serving
For guacamole: 1 ripe avocado, peeled and pitted 2 tablespoons lime juice 2 tablespoons chopped cilantro Dash of Tabasco sauce 1 tomato, finely chopped 1 clove garlic, finely minced ½ teaspoon ground cumin 2 green onions, thinly sliced
Prepare fritters: In large bowl, combine all ingredients except corn, oil and arugula. Mix until smooth. Allow to stand 10 minutes; if necessary, add more liquid.
Meanwhile, make guacamole: Combine avocado flesh, lime juice, cilantro, Tabasco, tomato, garlic, cumin and green onions in a bowl. Mix to combine, making it as chunky or smooth as you like.
Remove kernels from corn cobs and add to fritter batter.
Heat oil in a 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 guac and serve while still warm.