Corn
Coriander
Coconut cream
a few of my favourite "C"s - and I haven't even mentioned chocolate, cake or cherries yet...
Corn and Coriander Coconut fritters
these are just gorgeous, a huge improvement on the simple corn fritter - and I love them...
serve with smoked salmon and a freshly made salsa of tomato, nectarines, spring onions and lime for a simple but memorable breakfast with a couple of friends.
A cup of corn (drained tinned kernels, or kernels off the cob)
1 cup coconut milk
1/2 cup of thread or shredded coconut
1 cup plain flour
1 tsp baking powder
1 egg
handful of fresh chopped coriander
Salt - a big pinch
Mix all together just as you're ready to cook them - if you want to make the mixture up ahead of time, put the wet ingredients in one bowl and the dry in another and mix at the time of cooking - otherwise the baking powder will activate too early.
Heat about 50mm of oil (I use rice bran oil because it can stand the heat for deep frying) in a pot - use a small pan rather than large so you don't need so much oil - and when smoking cook the fritters in batches of round balls about the size of a golf ball. Drain and keep hot. Salt freely. Serve with a dipping sauce of sweet chilli.
Make plenty, they'll go very fast.
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