Gourmet Inspired Tip: Homage to the awesome food, atmosphere and music from the now shut Hopetoun Hotel, these are corn fritters with a bit of a kick. The key is to get your batter and corn mixture right. I prefer lots of fresh corn in mine so it’s nice and crunchy and not too oily.
Ingredients:
2 cobs fresh corn, kernels removed
½ red capsicum, diced
Plenty of fresh parsley, finely chopped
1 cup flour
1 egg
½ cup water
1 tsp cumin
1 tbs paprika
Salt to taste
Canola or other non smoking oil to fry
Tabasco sauce to serve
Method:
Mix the flour, egg and water to create a batter. It should be very soft and doughy without being runny (add water slowly for best results).
Mix in the corn, parsley, capsicum, cumin and paprika and stir until well coated.
Turn your stove on high and in a non stick pan and add a thick layer of oil, sufficient to shallow fry. Let the pan heat up until the oil is very hot, but not smoking.
Spoon in corn batter and flatten. Let fry for 2-3 minutes on each side, being aware of spatter (I used a loosely covered lid to help limit the popping effect). Cool on paper towel. Serve with fresh salsa and plenty of tabasco.
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