1/2 cup ground rice flour
1/2 cup plan flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels, cut from 3 large corn cobs
4 spring onions, finely sliced
3 tablespoons fresh coriander, chopped
1/4 cup oil
Sift the ground rice flour, plain flour, salt, coriander and cumin into a bowl.
Add the egg, lemon juice and water and beat to a smooth batter.
Add the corn, spring onion and chopped coriander and stir to combine.
Heat the oil in a large non-stick frying pan over a medium to high heat.
When the oil is hot, add 2 tablespoons of mixture for each fritter and flatten with the back of a spoon.
Cook for about 2 to 3 minutes, or until golden brown, then turn and cook the other side.
Serve with sweet chilli sauce.
TV On The Radio – Crying (zSHARE)