Sweetcorn & Coriander Fritters

These fabulous fritters packed with juicy corn kernels and fresh herbs are easy to make.  Great for breakfast, the picnic basket and children's lunch boxes.  Some people have an aversion to the 'soapy' taste of coriander, but chopped up and fried in a batter with spring onions, they adorn our fritters appetisingly with specks of green and add interest to their texture.  The use of half plain flour and half rice flour in this recipe makes the fritters extra crunchy.  Top them with crisp slices of prosciutto fried in the same pan, if like, or serve with a salad.

Makes 10

INGREDIENTS

• ½ cup plain flour, sifted
• ½ cup rice flour, sifted
• 1 teaspoon baking powder
• 2 eggs
• 3 corn cobs
• ½ cup spring onions, finely chopped
• 1 cup coriander leaves and stems, chopped
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 2 tablespoons olive oil
• 3-4 thin slices of prosciutto (optional) 

METHOD

1. Remove kernels from the cobs by standing the cobs up on a large tray lined with a tea towel and slice the kernels off with a serrated knife.  Roughly chop half the kernels with a knife or blitz them in a small food processor for a few seconds.  Leave the other half intact.
2. In a bowl, place flours, baking powder, eggs, sweetcorn, spring onions, coriander, salt and pepper.  Stir to combine.  Let the batter rest for 10 minutes.
3. Heat oil over medium heat in a non-stick frying pan.  In batches, drop  2 tablespoons batter for each fritter into the pan.  Fry for 1 to 2 minutes each side until golden and cooked through.  Remove from heat.
4. If using, place slices of prosciutto in the same frying pan.  Cook over low heat with the residual oil until they begin to shrivel and turn golden, about a minute.  Turn over to crisp the other side for another 30 second.  Remove from heat and place on top of the fritters.