It’s been a big few weeks at The City Lane with Melbourne’s Good Food & Wine month creating no shortage of opportunities to eat out. While the food and events have been amazing, we’ve tried to eat lighter options when at home to balance out all of the indulgence.
Lauren loves the challenge of creating healthy options that still taste brilliant and this vegetarian Mexican corn fritters recipe really fits that bill. They go down a treat any time of the day and are high in fibre and low in fat.
Preparation Time: 10 minutes / Cooking Time: 25 minutes / Makes 24 small fritters
- 4 corn cobs (~500g of corn off the cob)
- 30g coriander, finely chopped
- 180g plain flour
- 5g baking powder
- 40ml full cream milk
- 40g chives
- 3 large (57g) eggs
- Guacamole (see Slow Cooked Osso Bucco Taco Recipe)
- Cut the corn off the cob.
- Bring a pot of lightly salted water to the boil. Add the corn and cook for 5 minutes.
- While the corn is cooking, sift the flour and baking powder into a large bowl.
- Add the eggs, milk and whisk until smooth.
- Drain the corn and it to the batter along with the chives and coriander. Mix well.
- Heat a non-stick pan and place tablespoon sized dollops onto it once hot.
- Cook for 3 to 4 minutes per side. Ensure both sides are golden brown.
- Repeat until you have used all the mixture
- Top each fritter with a good sized dollop of guacamole.
When cutting the corn off the cob, it’s a good idea to cut the cob in half first. This provides a stable base and reduces the risk of you cutting yourself!
If you don’t want to bother with making guacamole, a dollop of crème fraiche atop each fritter also works nicely.