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Corn and Spring Onion Fritters

Corn and Spring Onion Fritters

  • Makes 24 fritters

    2 cobs of sweet corn, kernels removed

    2 tablespoons shichimi togarashi spice mix

    1 nori sheet, sliced finely

    3 spring onions finely sliced

    120g ‘00’ pasta flour

    20g corn flour

    5g salt

    1 egg white

    250ml cold soda water 

    vegetable oil to fry

    lemon to garnish

  • Combine flours and salt together.

  • Place corn kernels, spring onion, nori and spice mix in a mixing bowl. Toss with a small amount of the flour. Whisk the   egg white and slowly add 250ml cold soda water. Add the flours and then fold through the corn mix. Heat oil in a wok or  saucepan and fry at 180 degrees until golden. Serve on a platter with lemon wedges and a sprinkle of togarashi spice   mix.

Shichimi tōgarashi spice mix

2 tsps dried chilli flakes

1 tablespoon poppy seeds

1 tsp black pepper freshly ground

1 sheet nori, sliced

1 tsp dried mandarin or orange peel , blended to a powder

1 tsp ginger powder

2 tablespoons white sesame seeds

2 tsp Szechuan pepper, ground

2 tablespoons black sesame seeds

Combine all ingredients together and store in an airtight container and set aside

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