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|128||g||White Wings Batter Mix|
|125||mL||Simply Sunflower Oil|
|8||g||Green Shallot (diced)|
|8||g||Coriander Stalks (diced)|
In a large bowl, whisk together the White Wings Batter Mix, eggs and heavy cream to give it some body.
Shave the corn kernels off the cob, slice and dice the capsicums, green shallots and coriander stalks. Then, mix the fresh ingredients into the mixture.
Coat the flat plate with Simply Sunflower Oil and place on medium-high heat. Once the oil is hot, scoop two to three tablespoon mounds of the corn fritter batter onto the plate, spreading it lightly into a flat, circular shape. Cook the fritters for two to three minutes. Then, flip them and cook them for an additional three minutes until they’re golden brown and cooked through.
Transfer the fritters onto a paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more Simply Sunflower Oil to the pan as needed.
Plate the corn fritters as a sandwich with smashed avocado and top with scallions. Serve with sour cream or garlic aioli as a dipping sauce on the side.