RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 eggs
  • 2 tins Edgell Corn Kernels
  • 1 tbs cumin
  • 1 tbs smoked paprika
  • 1/3 cup milk
  • 1 cup Coles self raising flour
  • Pinch of sea salt
  • Cobram Extra Classic Virgin Olive Oil
  • Coles Danish Feta, to serve

Guacamole

  • 2 avocados
  • 2 cloves of garlic
  • 1 lime
  • Pinch of salt

Salsa

  • 1 bunch of coriander
  • 2 tomato, diced
  • 1 red onion diced
  • Drizzle of Cobram Estate Classic Extra Virgin Olive Oil

 

METHOD :

  • In a mixing bowl, combine flour, milk and eggs. Add in cumin, paprika, pinch of salt and corn kernels. Mix well.
  • Put a pan over high heat on stove. Add a generous drizzle of EVOO to pan.
  • Carefully place spoonfuls of fritter batter into oil in pan. Allow one side cook for a few minutes before flipping over. Once fritters are golden brown on both sides, remove from pan and set aside.
  • Repeat until all batter has been fried.
  • To make guacamole, put avocado into bowl. Peal garlic cloves and grate into avocado. Squeeze lime juice into bowl and add a pinch of salt. Whisk ingredients together until creamy and well combined.
  • To make salsa, roughly chop coriander and combine with tomato, onion and a drizzle of olive oil.
  • To serve, top each fritter with guacamole, salsa and crumbled feta.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc.

Related Recipes

Spanish Chorizo Traybake

Spanish Chorizo Traybake

Watch the full recipe belowRECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Print Friendly, PDF & Email
TCPS01-Group-Pic-v02-min

Subscribe now to get all our latest updates and recipes

Thanks for subscribing! Keep an eye out on your inbox