Sweetcorn Fritters With Tomato Salsa

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16 Ingredients

Number of servings

14

For The Fritters

2 spring onions, green and white part separated, finely chopped

For the fritters

1 pinch salt
2tablespoons sunflower oil
256grams sweetcorn cobs
100grams self-raising flour
1teaspoons baking powder
2 large eggs, lightly beaten
4tablespoons milk
1teaspoons smoked paprika
2tablespoons coriander, leaves, chopped
1 red chilli, finely chopped and deseeded

For the salsa

2tablespoons extra virgin olive oil
2 tomatoes, ripe, skinned and roughly chopped
2tablespoons coriander leaves, chopped
1 dash Tabasco or chilli sauce

1 pinch freshly ground black pepper

Nutrition per serving

6% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These sweet fried morsels are popular with children, though omit the chilli and Tabasco sauce.

Method

Step 1 of 4

Hold the corn upright on a board and with a sharp knife cut downwards to shear off the kernels.

Step 2 of 4

Sift the flour and baking powder into a bowl. Gradually whisk in the eggs and milk to make a batter. Mix in the corn, paprika, the whites of the onions, coriander, and chilli (if using). Season.

Step 3 of 4

Heat the oil in a frying pan and add the batter in tablespoons. Use the back of the spoon to spread the fritters out and fry them for 2-3 minutes on each side until golden. Repeat to cook all the mixture, adding more oil if needed.

Step 4 of 4

Put the tomatoes, coriander, spring onion greens, olive oil, and Tabasco into a food processor or blender, and process until chunky. Check for seasoning and serve with the hot fritters.