Cauliflower & Corn Fritters

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 1.5 cups Cauliflower, chopped
  • 0.5 Brown Onion, diced
  • 1 cup Sweetcorn, kernels
  • 1 bunch Fresh coriander leaves, chopped
  • 100 g Simon Johnson Chermoula Paste
  • 1.5 tbsp La Chinata Smoked Sweet Paprika
  • 1.5 cups Self Raising Flour
  • 3 Kangaroo Island Eggs
  • Simon Johnson everyday extra virgin olive oil
  • Tasman Sea Salt, to serve
  • 3 Whole limes, cut into cheeks or wedges,
  • Extra coriander leaves, to serve

Method

  1. Add cauliflower, onion, sweetcorn kernels and coriander leaves into a large mixing bowl
  2. Stir in the Simon Johnson Chermoula Paste and La Chinata Smoked Paprika, mix ingredients together lightly
  3. Add the self raising flour, stirring again before adding the 3 eggs into the bowl
  4. Mix thoroughly until all the ingredients are incorporated into a light batter
  5. In a medium sized fry pan, heat the Simon Johnson Everyday Extra Virgin Olive Oil over a medium to hot heat
  6. Drop a spoonful of fritter mixture into the hot oil, panfrying 3-4 at a time
  7. Repeat with the remainder of the batter, until all the fritters have been cooked
  8. Serve whilst hot with a generous sprinkle of Tasman Sea Salt, fresh coriander & lime cheeks on the side.

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