Corn fritters with jalapeño butter & heirloom tomato salad

If you love heat, use fresh jalapeños for the butter, otherwise just make it with pickled jalapeños. The corn fritters are great with mashed avocado, bacon and a poached egg for breakfast.


  • For the fritters
  • ½ cup rice flour
  • 5 tbsp plain flour
  • ½ tsp baking powder
  • 1 tsp fine sea salt
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 extra-large egg, beaten
  • 2 tsp lemon juice
  • 350g corn kernels (3 large corn cobs)
  • 2 spring onions, finely sliced
  • 2 tbsp chopped coriander
  • Vegetable oil, for shallow frying

  • For the butter
  • 120g unsalted butter
  • 1 tsp lime zest
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped chives
  • 1 tbsp chopped deseeded jalapeños
  • Sea salt and freshly ground pepper

  • For the salad
  • 450g baby heirloom tomatoes, quartered
  • 1/4 cup coriander leaves
  • 1 tbsp chopped lemon thyme
  • Small handful basil leaves
  • 1 clove garlic
  • ½ tsp sea salt
  • 1 tbsp lime juice
  • 4 tbsp extra virgin olive oil


For the butter, chop butter into cubes, place in a mixing bowl and bring to room temperature. Beat butter with a wooden spoon until soft and creamy. Fold through the remaining ingredients. Place mixture on a sheet of baking paper and roll into a log shape, about 4cm in diameter.

Wrap in plastic wrap and refrigerate until firm. Cut into about 12 slices.

For the salad, place tomatoes in a bowl along with coriander, thyme and roughly torn basil. In a mortar with a pestle, pound the garlic with a little salt until puréed. Add lime juice, then whisk in oil. Dress the tomatoes.

For the fritters, sift the rice flour, plain flour, baking powder, salt, coriander and cumin into a bowl. Add egg, lemon juice and 1/2 cup water and beat to a smooth batter. Add corn, spring onions and coriander, then stir to combine.

Heat oil in a large, non-stick frying pan over a medium to high heat. When the oil is hot, spoon a little less than ¼ cup of the fritter mixture into pan and flatten gently with the back of a spoon. Cook for 2-3 minutes each side until golden brown. Drain on absorbent paper and keep warm.

Serve the fritters with butter on top and salad on the side.

NOTES: First published in the Good Weekend.