-
1
Mix the batter
5 mins
Room temperature, about 20°C (68°F)
Combine the flour, baking powder, salt, cumin, paprika and pepper in a large bowl. Stir in the beaten eggs, then fold in the sweetcorn, spring onions and coriander until everything is coated. The batter should be thick and chunky, with whole kernels visible in every spoonful.
Do not overmix: a few streaks of flour are fine and will disappear in the pan.
Done when: A thick, spoonable batter full of whole kernels.
-
2
Rest the batter
5 mins
Room temperature, about 20°C (68°F)
Let the batter sit for 5 minutes while the pan heats. The flour absorbs the egg, the baking powder starts to work, and the fritters hold together better in the pan.
Use the time to slice the avocado and put the sour cream and sweet chilli into bowls.
Done when: Batter is slightly puffed and holds its shape on a spoon.
-
3
Heat the pan
3 mins
Medium heat, about 175°C (350°F)
Heat the oil in a large frying pan over medium heat until it shimmers. A drop of batter should sizzle at once; if it sits quietly, the pan is too cool and the fritters will soak up oil.
Medium heat, not high: high heat burns the outside before the egg inside sets.
Done when: Oil shimmers and a test drop sizzles immediately.
-
4
Fry the first batch
6 mins
Medium heat, about 175°C (350°F)
Drop heaped tablespoons of batter into the pan and flatten each one gently to about 8 cm across, leaving space between them. Fry for 3 minutes until the underside is deep gold, then flip once and fry 3 minutes more. The egg inside must be fully set and hot all the way through, to 74°C (165°F) if you check with a thermometer.
Do not crowd the pan: cold fritters drop the oil temperature and turn greasy.
Done when: Deep gold on both sides, crisp at the edges, firm in the middle.
-
5
Fry the second batch
6 mins
Medium heat, about 175°C (350°F)
Move the first batch to a wire rack (not paper towel, which traps steam) and repeat with the rest of the batter. Add a little more oil if the pan looks dry. You should have 12 fritters in total.
A wire rack keeps the undersides crisp while the next batch fries.
Done when: 12 golden fritters, all crisp on the rack.
-
6
Serve
2 mins
Warm, about 60°C (140°F)
Put 3 fritters on each plate with the sliced avocado, a spoonful of sour cream and the sweet chilli sauce on the side. Serve while they are still warm and crisp.
Serve the sauces on the side, not on top, so the fritters stay crisp.
Done when: Warm, crisp fritters with cool avocado and sour cream beside them.
auto_awesome Finishing Touches & Plating
Eat them while they are warm and crisp, with the avocado, sour cream and sweet chilli on the side — a fritter that has gone cold and soft is a different, lesser thing.
Australia
1h 25m
