Sweetcorn Fritters with Spicy Salsa
| Published: 3rd August 2007 22:15 |
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 4 minutes
Ingredients
115g plain flour
½ tsp paprika
½ tsp ground coriander
½ tsp ground cumin
1 egg
85ml milk
½ red pepper, diced
4 spring onions, sliced roughly
300g corn nibblets cut from the cob
For the salsa
1 large tomato, finely chopped
4 spring onions, finely chopped
1/2 mild red chilli, deseeded and finely chopped (optional)
1 tbsp lemon juice
1 tbsp Extra virgin olive oil
small bunch coriander, chopped
Method
1. In a large bowl whisk the egg and add the milk, add the flour and spices and whisk until you have a lump-free batter.
2. Add in the chopped spring onions, pepper and sweetcorn.
3. Put enough oil in a large frying pan to measure 1cm deep. Heat the oil, when a crumb of bread dropped in to the oil sizzles then you are ready to begin frying.
4. Place tablespoons of mixture into the oil but do not overfill the pan it is best to do a few batches than let the temperature of the oil drop too far. Cook for 2-3 minutes on each side, allow to drain on kitchen paper.
5. For the salsa, put all of the ingredients in a bowl and mix. If your tomatoes are a little under ripe or acidic you can a little caster sugar to taste.
You can make the salsa the day before and store in the refrigerator. The fritters can be kept warm in a low oven for about 30 minutes. I stressed the point of keeping the oil hot because if you put the fritters in to oil that is not hot enough they will soak up the oil before they start to fry making the greasy.
