from Elisha at EJ’s Bistro, Wingham Golf Club
CORN FRITTERS WITH AVOCADO & SWEET CHILLI SALSA
4 Fresh corn cobs, Scaled to kernals
1 diced Spanish Onion
2 cups all purpose flour
250g Ricotta cheese
1 diced red capsicum
1 tablespoon Vegeta (a substitute for salt & pepper)
Avocado & Sweet Chilli Salsa
1 diced avocado
1 diced vine ripened tomato
1/2 diced Spanish onion
30g diced fresh parsley
1/2 tbls Crushed Garlic
1tbls sweet chilli sauce
Peel and wash your fresh corn cobs ( you may use 3 tins of corn kernels if preferred) scale your cobs into kernel into a large bowl add all other ingredients and mix well. Heat pan with a tiny drop of olive oil and drop in half cup measurements of mixture. Fry each side until golden brown. Sit to rest aside until all your corn fritter batter is cooked into fritters and firm.
Dice all fresh ingredients into a bowl, add your sweet chilli sauce and mix well.
Top your corn fritter and enjoy.