Prep Time
10 Minutes
Cook Time
20 Minutes
Makes
6
Ingredients
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6 Mission Street Tacos
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¼ cup rice flour
¼ cup cornstarch
½ tsp baking powder
2 tbsp smoked paprika
1 tsp salt flakes
1 large egg
2 tbsp milk of your choice
250g of fresh corn kernels
1 cup sliced spring onions - about 4 spring onions
½ cup shredded parmesan cheese
2 cups panko crumbs
Salt flakes for seasoning
Grapeseed oil for pan frying (or oil of your choice)
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To serve:
Guacamole
Salsa
Fried Egg
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Instructions
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Step 1
In a large bowl mix together the flour, cornstarch, smoked paprika and salt.
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Step 2
Add the egg and milk to the dry mixture and mix to form a stiff batter. Carefully stir through the corn kernels, sliced spring onion and parmesan cheese until the mixture is well combined and is quite sticky.
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Step 3
Heat a large heavy frying pan over medium heat, pour in 1-2 tbsp of oil to coat the pan well.
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Step 4
Take half a cup of the corn fritter mixture and shape into a palm sized patty - roll the patty generously in the panko crumbs, pressing the crumbs in gently to make sure they stick. Repeat with the remaining mixture.
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Step 5
Place the patties in a frying pan, leaving plenty of room between each fritter for easy flipping - 2 or 3 fritters per batch. Cook the fritters on one side for around 4 minutes, or until the panko crumbs are a rich, golden colour. Carefully flip the fritter over and cook on the other side for another 4 minutes, or until the fritter is golden.
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Step 6
Remove to a cooling rack and sprinkle with salt flakes. Place the cooling rack on a low oven to keep the fritters warm while you repeat with the remaining mixture.
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Step 7
To build each taco, heat a Mission Street Taco in a frying pan over high heat, toasting on each side for 30 seconds or until lightly charred and starting to puff.
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Step 8
Place the taco on a serving plate, top with one corn fritter, a generous dollop of guacamole, some salsa and a fried egg. Serve immediately.
