spicy corn fritters with salsa
PREP TIME 20 mins, COOK TIME 10 mins
2 corn cobs, about 9oz (250g) kernel weight
3⁄4 cup self-rising flour
1 tsp baking powder
2 large eggs
4 tbsp milk
1 tsp smoked paprika
or ancho chilli powder
2 scallions, finely chopped, green and white parts separated
4 tbsp chopped cilantro
1 red chile, seeded and finely chopped (optional)
salt and freshly ground black pepper
2 tbsp peanut or sunflower oil
2 ripe tomatoes, skinned and roughly chopped
2 tbsp extra virgin olive oil
dash of Tabasco or chili sauce
1 Hold the corn cobs upright on a chopping board and, using a sharp knife, cut downward to shear off the kernels.
2 Sift the flour and baking powder into a bowl. Mix the eggs and milk together in a bowl and gradually whisk them into the flour to make a thick batter. Add the corn, paprika, the white parts of the scallions, 2 tablespoons of the cilantro, and the chile (if using). Mix well and season.
3 Heat the peanut or sunflower oil in a large frying pan and add tablespoonfuls of the batter mixture. Use the back of the spoon to spread the fritters out slightly, and fry for 2–3 minutes on each side until puffed up and golden brown. Fry in batches until all the mixture is cooked, adding a little more oil as necessary.
4 Put the tomatoes, the remaining cilantro and scallions, olive oil, and Tabasco or chili sauce into a food processor and process until blended but still quite chunky. Check the salsa for seasoning and serve the hot fritters with the salsa on the side.
|spicy corn fritters with salsa|