About the Recipe
I learnt how to make these corn fritters from Chef Petty during lockdown of 2020. The combination of crispy corn fritters and refreshing salsa is something to experience. Try it and let me know what you think!
Ingredients
For the Corn Fritters
285g canned corn (use fresh corn if available)
2 cloves of garlic, minced
5 shallots, thinly sliced
3 fresh lime leaves, thinly sliced
1 whole egg plus 1 egg white
3 tbsp corn flour
5 tbsp plain flour
1 tbsp baking powder
3 tbsp finely chopped spring onion
Salt and black pepper to taste
Vegetable oil for deep frying
For the Dabu-Dabu
285g canned corn (use fresh corn if available)
2 cloves of garlic, minced
2 red medium tomatoes, de-seeded and diced
70g Echalion shallots, finely chopped
2-3 red bird's eye chilies, thinly sliced
3 tbsp lime juice
2 tbsp extra virgin olive oil (optional)
1 avocado, peeled and cut into cubes
Small handful of torn mint or basil
Salt and black pepper to taste
Preparation
First make the salsa. Mix the ingredients together (except the avocado, herbs and lime juice) then set aside in the refrigerator.
Slice the corn from the cob (or drain the corn from the tin) and pulse 1/3 of the corn in a food processor or chopper for one minute. Combine with the rest of the corn in a large bowl.
Add the garlic, shallots, lime leaves, and spring onion and mix. Stir in both the flours and baking powder.
Add the eggs and salt and pepper then mix to create a thick batter.
Heat the oil in a frying pan.
Scoop a heaped tablespoon of the batter into the hot pan and deep-fry each cakes until golden brown. Transfer the corn cakes to a kitchen towel to absorb excess oil.
Finish off the salsa by adding the avocado, lime and herbs. Season and mix well.
Serve the corn cakes and tomato salsa with some mixed salad leaves. Enjoy!