Mexican Corn & Squash Fritters
Servings: 12-16
Prepping Time: 15mins
Cooking Time: 20mins
Ingredients
- 600g Fresh Corn, 5-6 ears
- 250g Kabotcha Squash, grated
- 300g Plain flour
- 2 Red Chillies, minced
- 100g Fresh Coriander, finely chopped
- 1 Tbsp Ground Cumin
- 1 Tbsp Dried Oregano
- 1 Tbsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Mild Chilli Powder
- 1 Tsp Salt
- Sour Cream
Directions
- Bring a pan of water to the boil, add the corn ears and boil them for 5 minutes. Remove from water and gently run a knife down the side of the corn to remove the kernels.
- Place 300g corn in a food processer and blitz to form a coarse paste. Grate the quash into the corn paste and add the remaining corn kernels, spices, herbs and flour. Mix everything together to form a thick mixture.
- Pour vegetable oil into a heavy bottomed pan and set over a medium heat. Using your hands, shape the mixture into large golf balls and place them in the oil. Push down with a spatula to form the fritter and shallow fry until either side is golden brown. Remove the fritters and lay them on kitchen roll to absorb excess oil. Cook in batches and repeat this step until all fritters are cooked.
- Serve hot with a serving of soured cream and minced chillies and coriander on top.
