CHILLI CORN FRITTERS W/ PRAWN TACOS & GUACAMOLE
Summertime and the grillin' is easy!
Chilli-Corn Fritters:
375g corn kernels
2 eggs
2 green onions, chopped
1 clove garlic, minced
2 Tbs fresh coriander, chopped
2 tsp ground coriander
2 tsp freshly ground pepper
2 tsp sugar
2 tsp salt
1/2 cup plain flour
1/2 cup polenta
1/2 tsp baking powder
vegetable oil for frying
Byron Bay Chilli Company Salsa Picante or Smoky Red Bean
Sour cream
Prawn Tacos:
12 large prawns, peeled and cleaned
1/2 cup vegetable oil
1 each, yellow, red and green capsicum, thinly sliced
3 cloves garlic, minced
3 or 4 jalapeno chillies, finely chopped (optional for those that like it hot)
12 corn tortillas, or small, fajita sized flour tortillas
Guacamole:
2 or 3 ripe avocados
fresh lemon or lime juice
salt and pepper
Chilli-Corn Fritters:
Place all the ingredients except the salsa, sour cream and vegetable oil in the
bowl of a food processor and process until blended but still slightly lumpy...don’t
over-process. Let stand for one hour at room temperature. On an oiled griddle
or skillet, spoon 1/4 cup of the mixture to form a small cake. Repeat until
all the mixture is used. Cook on medium-high heat until browned on both sides.
Serve warm with salsa and sour cream as a side dish for the tacos.
Should make 12, small to medium sized fritters.
Prawn Tacos:
Heat oil to medium-hot, add capsicum and garlic and cook for 2 minutes. Add
the prawns and chillies, and cook until the prawns turn bright orange. Do not
overcook. Spoon the mixture onto tortillas that have been warmed and slightly
blackened on the grill. Add salsa and fold or roll the tacos.
Makes 12 tacos
Guacamole:
Cut the avos in half, remove the pips and mash in a bowl with a fork. Add a
few squirts of lemon or lime juice and salt/pepper to taste. Mix thoroughly and
serve alongside the tacos and fritters.
