Corn fritters:
3 corn cobs
1 small red onion, chopped
½ cup basil, roughly chopped
2 eggs, whisked
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
3 tbsp olive oil, for cooking
Avocado tomato salsa:
1 ripe avocado, roughly chopped
1/2 cup cherry tomatoes, roughly chopped
¼ cup basil leaves, roughly chopped
1 lime, juiced
1/2 tbsp olive oil
Salt & pepper, to taste
Grill corn cobs for 10 minutes on high heat, turning every few minutes to char on each side. Set aside to cool then slice corn off the cob.
In a food processor, pulse together 2/3 of the corn kernels (reserving other 1/3), onion, egg, basil, cumin, salt and pepper until mixture is roughly pureed.
Transfer mixture to bowl. Stir in remaining cup of corn kernels, rice flour, regular flour and baking powder till combined.
Heat a tablespoon of olive oil in large frying pan over medium-high heat. Once hot, drop around 3 tablespoons of batter into the pan per fritter and cook for 2-3 minutes on each side, until golden. Repeat till all batter is used.
Make avocado tomato salsa by mixing all ingredients in a bowl.
Serve corn fritters stacked up, topped with avocado tomato salsa.
