sweetcorn fritters with chilli salsa
How to make sweetcorn fritters with chilli salsa recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
275 g (9 oz) can sweetcorn
65 g (2½ oz) plain flour
1 teaspoon baking powder
1 egg, beaten
½ red pepper, cored, deseeded and finely chopped
1 small red chilli, deseeded and finely chopped
6 tablespoons chopped fresh coriander
2 tablespoons vegetable oil pepper
Salsa
1 tablespoon olive oil
2 tomatoes, finely chopped
½ small red chilli, finely chopped
1 tablespoon soft light brown sugar
2 tablespoons chopped fresh coriander
Method:
Drain the sweetcorn and place half the kernels in a food processor and whizz until almost smooth. Transfer to a bowl and stir in the remaining, whole sweetcorn. Sift in the flour and baking powder and mix together. Mix in the egg, red pepper, chilli and coriander and season with plenty of pepper.
Heat the oil in a large, heavy-based non-stick frying pan over a medium-high heat and drop in 4 spoonfuls of the mixture.
Cook for about 1 minute on each side until browned. Remove with a fish slice, drain on kitchen paper and keep warm. Cook the remaining mixture in the same way (to make 8 fritters in total).
Meanwhile, mix together all the ingredients for the salsa, season with pepper and place in a serving bowl.
Serve the fritters warm with the salsa on the side.
For sweetcorn pancakes, make up a 150 g (5 oz) packet pancake batter mix according to the pack instructions and mix in 8 tablespoons drained canned sweetcorn and 3 tablespoons chopped fresh coriander. Season well.
Heat a little vegetable oil in a frying pan over a medium-high heat, pour in a quarter of the mixture and cook for 1 minute, then turn and cook for a few seconds on the other side.
Cook the remaining mixture in the same way. Fill the pancakes with shop-bought tomato salsa and a few rocket leaves, if liked. Total cooking time 10 minutes.
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| sweetcorn fritters with chilli salsa |
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