Sweet Corn and Macadamia Fritters
Flavourful and fast and easy to prepare, these fritters are a favourite to share with family and friends over breakfast or brunch. If you have time to make it, serve with Tuscan-style salad with buffalo mozzarella to transform this into a truly special meal.
Ingredients 11
160 g roasted macadamia nuts
3 corn cobs, large, kernels removed
1 red onion, small, roughly chopped
2 eggs
1⁄4 bunch coriander, (cilantro), leaves and stems, roughly chopped
sea salt, omit for babies
ground black pepper, just a tiny amount for babies
150 g plain flour (all-purpose flour)
1 tsp baking powder
3 tbsp macadamia oil
guacamole, to serve, optional, see my recipe
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Method 5
Blitz the in a food processor until finely chopped and set aside.
Place half the into the bowl of a food processor, along with the , , and . Add a pinch of salt and pepper and blend until about three-quarters of the corn is puréed. Transfer the mixture to a large bowl and stir through the remaining corn, chopped , , and until just combined. Don’t overmix.
Heat 1 tablespoon of the oil in a large shallow frying pan over medium–high heat. When the oil is hot, add heaped tablespoons of the mixture to the pan (you should be able to cook 5 or 6 fritters at a time). Cook for 1–2 minutes each side until golden and just cooked. You can keep the first batch warm in a 100°C (210°F) oven while you cook the rest.
Serve the fritters with the , if desired.
Store in a sealed container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies purée half a cooked fritter, 1/2 tablespoon oil (if using), and a tablespoon or two of water until smooth.
For older babies mash coarsely. Alternatively, the fritters make ideal finger food for babies who can chew their food, but be sure the macadamia nuts are very finely chopped.
For toddlers serve as for adults, but ensure that any nuts are finely chopped.
