Name: Corn fritters with cucumber salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon salt; 375 gram pancake shake mix; 400 gram canned corn kernels, rinsed, drained; 2 green onions (scallions), sliced thinly; 2 tablespoon fresh coriander (cilantro), finely chopped; 2 (260g) lebanese cucumbers, sliced thinly; 1 small_piece (100g) red onion, sliced thinly; 1 fresh long red chilli, sliced thinly; 1/3 cup fresh coriander leaves (cilantro), loosely packed; 2 tablespoon sweet chilli sauce; 1 tablespoon fish sauce; 1 tablespoon lime juice

Ingredients

1 teaspoon ground cumin

1/2 teaspoon salt

375 gram pancake shake mix

400 gram canned corn kernels, rinsed, drained

2 green onions (scallions), sliced thinly

2 tablespoon fresh coriander (cilantro), finely chopped

2 (260g) lebanese cucumbers, sliced thinly

1 small_piece (100g) red onion, sliced thinly

1 fresh long red chilli, sliced thinly

1/3 cup fresh coriander leaves (cilantro), loosely packed

2 tablespoon sweet chilli sauce

1 tablespoon fish sauce

1 tablespoon lime juice

Method

1.Add cumin and salt to pancake shake mix, return lid to jug, shake well to combine. Add water according to directions on container, return lid to jug, shake well. Pour into a medium-sized bowl. Add corn, onion and coriander, mix well.

2.Pour ¼ cup of the batter into a heated oiled large frying pan, using metal spatula, spread batter into round shape. Cook over medium heat, for 2 minutes each side or until fritter is cooked through. Remove fritter from pan, cover to keep warm. Repeat process, wiping out pan between batches and oiling if necessary, to make a total of 18 fritters.

3.Meanwhile, make cucumber salad. Combine cucumber, onion, chilli and coriander in a medium bowl. Combine remaining ingredients in a screw-top jar; shake well, drizzle over cucumber mixture.

4.Serve fritters topped with salad.

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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