Spicy Corn Fritters with Coriander Jalapeño Cream

A fresh twist on the humble corn fritter, this jalapeno recipe offers a stack of spicy goodness dressed to impress.

Makes 20
Preparation time: 20 minutes
Cooking time: 10 minutes

 
Ingredients:

Coriander Jalapeño Cream:

• 2 Wicked Hots Jalapeños, seeds removed, roughly chopped
• ½ cup coriander, packed
• ½ cup Greek yoghurt
• 1 small clove garlic

 
Fritters:

• 6 fresh corn cobs, kernels removed or 4 cups frozen corn kernels, thawed
• 3 eggs
• 1  Wicked Hots Jalapeño, finely chopped
• Zest of 1 lime
• ½ cup chopped coriander, packed
• ½ teaspoon ground chipotle
• 1 teaspoon salt
• Approximately 1 ½ cups self-raising flour
• Oil for frying

 
To serve:

• 20 small lettuce cups
• 1 Wicked Hots Red Jalapeño, finely sliced

 
Method:

1. To make the Coriander Jalapeño Cream, place the jalapeños, coriander, yoghurt and garlic in a food processor. Process until smooth. Season with salt then set aside.
2. To make the fritters, place half the corn kernels in a bowl with the eggs. Use a stick blender to roughly blend. Add the remaining corn kernels to the bowl with the jalapeño, lime zest, coriander, ground chipotle and salt. Mix in the flour, little by little until you have a thick batter that will hold up a spoon.
3. Heat the oil in a deep fryer or deep, heavy based saucepan no more than two thirds full, until the oil reaches 180ºC. Drop heaped tablespoons of the batter into the hot oil and deep fry for 4-5 minutes until golden. You may need to do this in batches.
4. Place a fritter into each lettuce cup, drizzle over some of the Coriander Jalapeño Cream and top with sliced red jalapeño.