Dinner
Corn Fritters with Black Rice Salad, Avocado and Spicy Jalapeno, Garlic and Parsley
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INGREDIENTS
SERVES
4
Corn Fritters
2-3 large corn cobs (kernels sliced off the cob) or substitute with one tin (drained) of corn kernels (approx. 400 – 450g)
2 eggs
200ml milk
6 shallots (finely sliced)
1 cup of self-raising flour
1 handful of grated Parmesan cheese
Pinch of salt
Black Rice Salad
1 cup of black rice
2 cups of water
1 red capsicum
1 yellow capsicum
1 red onion
Limes, quartered and squeezed over dish at the end
METHOD
COOK
10 min
PREP
15 min
Place all fritter ingredients in a large mixing bowl and stir to combine into a thickish batter. Add a little extra flour if the mix is too wet or a little extra milk if too dry.
Spoon batter into disc shapes and fry in a little oil in a pan until all batches are cooked.
Meanwhile…
Place rice and water into a microwave proof dish and cook on high for 10 minutes. Stir rice and cook for a further 5 minutes or until water is full absorbed. Remove and allow to cool. Dice capsicum and onion and stir through the rice.
Then…
In a fabulous serving bowl, spoon rice salad, top with two or three corn fritters, avocado slices, a generous dollop of Fresh Fodder Spicy Jalapeno, Garlic and Parsley and a good squeeze of lime juice.
If you are a fan, put some roughly chopped coriander over the top to finish it all off!
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