1 tbls olive or rice bran oil
1 small onion, diced
1 tbls coriander stems, finely chopped
1 clove garlic, crushed
2 corn cobs, kernels removed
½ cup each of rice flour and maize flour or besan (chick pea) flour
1 tsp sea salt (or to taste)
1 tsp cracked pepper
1 cup basil leaves, shredded
2 tbls rice bran or olive oil
1 lime, quartered
½ avocado, sliced
In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.
In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.
Finish off by adding the eggs and stirring. Leave in the fridge for 30 minutes or so if you can.
Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as the flours take longer to cook.
Serve with avocado slices, basil leaves and a lime wedge.
Makes 4 large fritters