ingredients
makes 20
1 1/4 cups All purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cilantro
1/4 teaspoon ground cumin
4 1/2 oz can corn kernels, well drained
4 1/2 oz can creamed corn
1/2 cup milk
2 eggs, lightly beaten
2 tablespoons chopped fresh chives
1/2 cup olive oil
for the dipping sauce
1 tablespoon brown vinegar
3 teaspoons soft brown sugar
1 teaspoon chilli sauce
1 tablespoon chopped fresh chives
salt, to taste
method
1. Sift the flour, baking powder, ground cilantro and cumin into a bowl and make a well in the centre. Add the corn kernels, creamed corn, milk, eggs and chives all at once. Stir until the ingredients are combined and the mixture is free of flour lumps. Season, to taste, with salt and pepper.
2. Heat the oil in a large flying pan to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Drop heaped tablespoons of mixture into the pan about 3/4 inch apart and flatten slightly with the back of a spoon. Cook in batches over medium-high heat for 2 minutes, or until the underside is golden. Turn over and cook the other side. Remove from the pan and drain on crumpled paper towels. Repeat the process with the remaining mixture. Serve the fritters with the dipping sauce.
3. For the dipping sauce, heat the vinegar, sugar and chilli sauce in a small pan for 1 - 2 minutes, until the liquid is heated through and the sugar is dissolved. Stir in the chives and season with salt, to taste.
The fritters can be made several hours ahead. Reheat on baking trays covered with baking paper in a moderate 180°C (350°F) oven for 5 minutes.
