Directions

1In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the garlic and corn and stir for a few seconds. Remove from the heat and set aside.

2In a separate bowl place the flours and seasoning, then add the corn mixture and basil and stir to combine.

3Finish off by adding the eggs and milk, and stirring. Leave in the fridge for 30 minutes or so if you can.

4Heat a large, heavy based pan with the oil. Pour about ½ cup batter into the pan and let them cook gently. Allow to turn golden brown then flip. Drain on a kitchen towel. They need more time than other fritters as these whole flours take longer to cook than refined white flour.

5Serve with avocado salsa