by Ed Halmagyi


1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
1 tsp ground cumin
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1 tsp fine salt
1 egg
1/2 cup milk
2 green shallots, finely sliced
1/4 bunch coriander, chopped
400g can corn kernels, drained
1/4 cup extra virgin olive oil

1 Combine the flours, baking powder, spices, salt, egg and milk in a large bowl, then whisk until smooth. Mix in the shallots, coriander leaves and corn kernels, stirring well to combine.
2 Fry in batches in olive oil in a frying pan over a moderate heat, for 2 minutes each side until golden and firm to touch. Serve with crispy bacon and tomato-radish salad.

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