Monday, June 18, 2012

Corn Fritters

Inspired by the best thing that I ever ate crunchy edition on the Food Network, I found the recipe for the E&O Trading Company Corn Fritter recipe online and substituted out the celery for coriander and gave the recipe a go. They turned out pretty and tasty but not as crunchy as I expected so some tweaking needs to be done with the egg and flour ratio.

Serve the corn fritters with sweet thai chili sauce for some sweet heat. However, the next time I give this recipe a go, I’m going to amp up the flavour a little more with shredded kaffir lime leaves and chopped fresh red chilies!

Corn Fritters Recipe (E and O inspired)

Makes about 30


4 ears of corn
2 cloves garlic, peeled and minced
4 spring onions, chopped
Handful of coriander, chopped
½ teaspoon of ground cumin
½ cup of flour
4 eggs, beaten
Peanut oil


1.    To shuck corn, place the flat stem of corn on the cutting board the knife down the length of the ear using a sawing motion.
2.    In a large mixing bowl mix corn, garlic, spring onions, coriander and cumin and mix well. Season to taste with salt and pepper and then add flour and beaten eggs and mix well.
3.    Heat peanut oil in a heavy bottom or cast iron pan then place large tablespoons of the batter in the pan and leave for a couple of minutes to brown lightly. Flip and cook the other side for a further 2 minutes or until lightly browned. Lift out, drain on kitchen paper and season with salt if necessary. (Optional: Serve with thai sweet chilli sauce) and eat immediately.


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