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.