1.Sift flour into a bowl; make a well at centre. Whisk egg and buttermilk in a jug. Season. Pour egg mixture into well; stir until combined and smooth. Add silverside, corn and coriander; stir to combine.
2.Heat oil in a large heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Spoon ¼-cup measures of batter into pan. Cook, in batches, for 5 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels; cover to keep warm.
3.Combine sweet chill sauce, sour cream and extra coriander in a bowl. Serve fritters with coriander sauce and salad.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
