Fritters: 2 cups whole kernel corn
2 eggs, separated
1/2 cup coconut milk
1/2 cup coriander leaves, finely chopped
salt and pepper to taste
3 tablespoons self-rising flour
1-2 tablespoons rice bran oil
Peach Salsa: 2 ripe peaches, halved, stoned, peeled and thinly sliced
1 tablespoon lemon juice
2 tablespoons finely chopped rocket
pinch sugar
1/2 teaspoon chilli paste
Blanch and drain the corn. Cool. Combine with the egg yolks, coconut milk, coriander, salt, pepper and flour.
Heat the oil in a large non-stick frying pan. Take heaped tablespoons of the corn mixture and place in the pan. You will need to work in batches. Cook on low heat until bubbles appear on the top. Flip over and continue cooking until the undersides are golden. Keep warm in the oven while cooking the remainder. You should have 12 fritters.
Meanwhile, combine the ingredients for the salsa.
To serve, place 1 fritter in the centre of each of 4 serving plates. Top with a little salsa. Top with another fritter, more salsa and a final fritter. You will have 4 stacks.
Great drizzled with a sweet chilli sauce. Serves 4.