I have been trying to get this recipe out there since the early days of the Mexican cooking classes. It's only taken me over two years! Scary how fast that time went...Anyhoo, armed with a batch of Jalepeno Lime Aioli (from the class menu) and some amazing blackened trout from Huon in Tassie, I went to work finally on New Years Eve, and guess which nibbly disappeared first? Yep, this was a BIG hit. Hope you think so too! (For those of you wondering when you can get your mitts on the Jalepeno Lime Aioli recipe, it is in my new book, coming mid year...in the meantime, add some Lime, jalepeno and garlic to mayo...you can do it!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 corn cob
- 70 Grams butter BUY
- 280 Grams flour
- 40 Grams shredded coconut BUY
- Pinches Murray River Pink Salt Flakes
- 3 eggs
- 400 Milliliters coconut cream Recipe
- 30 Grams coconut sugar coconut palm sugar
- oil, for frying
- 50 Grams parmesan, cubed
- 2 spring onions, sliced on the angle
- Jalepeno Lime Aioli
Do
- 1
To char corn, remove husks and place corn cob over a naked flame, turning frequently until kernels are blackened. Cool before slicing kernels from the cob and setting aside.
- 2
Place Parmesan into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 3
Place butter into Thermomix bowl and melt 4 min/50℃/speed 2.
- 4
Add remaining ingredients except Parmesan, corn kernels and spring onions and blend 20 sec/speed 8.
- 5
Rest batter for 10 minutes.
- 6
Fold through Parmesan, charred corn and spring onions and just combine with spatula.
- 7
Heat frypan on medium heat (induction 6) for around 5 minutes. Heat enough oil for shallow frying.
- 8
Drop 2 tbsp mixture into hot oil and fry fritters until puffed and golden, turning as needed.
- 9
Drain on paper towels.
More
Serve with a dollop of Jalepeno Lime Aioli and a square of Huon Blackened Trout or smoked salmon. Top with a sliver of spring onion.
