Mexican Fiesta

Corn Fritters

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.

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