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.

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