GRILLED CHICKEN AND CORN FLITTERS

PREP & COOK  :  Less than 60 mins

SERVES              :  4

• 4 large (600g) chicken thigh fillets
• 2 teaspoons smoked paprika
• 2 cloves garlic, crushed
• 1/4 cup (60ml) olive oil
• 2 cobs fresh corn, husk and silk removed
• 2 eggs
• 1/3 cup (80ml) milk
• 3/4 cup (110g) self-raising flour
• 5 green onions (green shallots), sliced finely
• 1/2 bunch fresh coriander, roots and stems washed and chopped, leaves reserved
• 1/2 cup (150g) whole egg mayonnaise

COOK

1. Trim excess fat from chicken. Pound chicken between two layers of plastic wrap until 1cm thick. Place into a resealable bag with half the paprika, all of the garlic and 1 tablespoon of oil. Turn to coat. Refrigerate for 15 minutes.
2.  Meanwhile, cook the corn either by boiling or microwaving, until just tender. Drain. When the corn has cooled, cut kernels from the cobs with a sharp knife. Transfer to a bowl; season with salt and ground white pepper.
3. Whisk eggs and milk in a jug. Place flour in a medium bowl and add milk mixture gradually, whisking to ensure there are no lumps. Stir in corn, onion and coriander roots and stems.
4. Heat 1 tablespoon of oil in a medium frying pan over medium heat. Drop 2 tablespoons of fritter mixture in pan. Give fritters space to spread about 4 at a time is ideal. After about 2 minutes they should be setting on the upper surface and be golden brown underneath. Flip and cook for another minute.
5. Heat a barbecue or char-grill pan over a high heat. Brush grill with remaining oil; cook the chicken for about 4 minutes each side or until they have lovely char-grill marks and are cooked through. Season with salt and pepper.
6. Combine the remaining paprika with the mayonnaise in a small bowl.
7. Serve the corn fritters and chicken with mayonnaise mixture, coriander leaves and lime wedges, if desired.

Not suitable to freeze. Corn suitable to microwave.