|Margarita's International Recipes|
This recipe doesn't sound like a typical Australian recipe, but I found it on a page of popular Australian food. I found many other recipes for corn fritters in different Australian recipe sites and saw them listed in many Australian restaurant menus, so concluded that they must be quite popular in that country.
The corn fritters were relatively easy to make (except for getting the corn kernels off the cob) and my guests seemed to like them. I made them according to the recipe, though I skipped the 1/2 cup parsley it asked for, you can add it with the coriander if you'd like.They weren't delicious, however, and I'm not sure that I would make them again. I served them as an appetizer.
Sweet Corn Fritters with Roast Tomato & Bacon
1 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. paprika 1 tbsp. sugar 2 eggs 1/2 cup milk 2 cups fresh corn off the cob 1/2 red bell pepper, chopped 1/2 cup sliced shallots 1/2 cup chopped coriander oil for frying 3 roasted tomato slices 1 bunch arugula 4 slices of bacon, grilled
Sift the flour, baking powder, salt and paprika into a large bowl. Stir in sugar.
In a separate bowl, lightly beat the eggs and milk. Add the egg mix to the dry ingredients. Mix until smooth.
In a separate bowl, combine corn, red bell pepper, shallots and coriander. Add to the batter mixture and mix well.
Heat some oil on a frying pan and drop a couple of tablespoons of batter per fritter. Fry for a couple of minutes on each side, until golden.
Top with arugula, roasted tomato slices and bacon.
Adapted from a JoyZine recipe