Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serving Size: 4 servings
Make your Brunch pack a Punch with these super simple fritters. Rammed full of all the good things and amped up with Wasabi & Finger Lime, they get their final Umami hit from the Sudachi Kombu Ponzu Dip. What’s more you can prepare them in advance and just warm up in a low oven!
Ingredients:
- 2 Corn Cobs, or 300g Tinned Corn
- 1 Tbsp Rapeseed Oil, plus more for shallow frying
- 2 Red Peppers, finely diced
- 3 Spring Onion, finely sliced
- 1 Avocado, finely diced
- 2 Finger Limes, drupelets only
- 2 tbsp Fresh Coriander, finely chopped
- 130g Self Raising Flour
- 2 tbsp Wasabi Powder
- ½ tsp Salt
- 2 Eggs
- 100g Milk or ½ milk ½ natural yogurt/kefir
- Sudachi Kombu Ponzu for dipping
Method:
- Remove the kernels from the corn cobs or drain the tinned corn. Heat the 1 tbsp oil in a frying pan and fry the corn until golden and a little charred. Set aside to cool.
- Mix the peppers, spring onions, avocados, finger limes, coriander and corn together. In a separate bowl whisk the flour, salt and wasabi powder together.
- In a third bowl, whisk the milk with the eggs. Make a well in the flour mix and slowly whisk in the egg/milk mix to form a smooth batter. Add the vegetable mix and stir until just combined. Don’t over mix as this will make your fritters tough.
- Heat enough oil to shallow fry over a medium heat. Add spoonful’s of the batter and cook for 1-2 minutes each side depending on the thickness of your batter, drain on kitchen towel and continue cooking in batches until the batter is used up.
- Any cooked fritters can be kept warm in an oven preheated to 120C.
- Serve with a bowl of Sudachi Kombu Ponzu for dipping.
Recipe by Susie @Gourmetglow