CORN FRITTERS WITH TOMATO SALSA & AVOCADO
Everyone’s favourite sweet corn fritters are so tasty and easy to make that they will become a regular in any house. This recipe is easy to multiply, so if you have many guests why not make them to share?
Ingredients
For the tomato salsa:
200g La Morena red Mexican sauce
3 large tomatoes, roughly chopped
6g coriander, leaves picked
½ small red onion, finely diced
For the fritters:
100g flour
½ tsp baking powder
2 spring onions, finely sliced
1 red chilli, deseeded, finely chopped
6g coriander, leaves picked, finely chopped
1 x 410g can whole corn kernels
1 avocado, destoned, sliced lengthways
30g sour cream
1 egg
60ml milk
Olive oil, for frying
Method
In a medium sized bowl, combine the ingredients for the salsa. Stir to combine and season to taste, then set aside.
Sift the flour and baking powder into a large mixing bowl and season to taste. Make a well in the middle, then add the egg and milk. Using a whisk, gradually bring the flour into the wet mixture until it forms a smooth batter.
Add 15ml olive oil and whisk until smooth. Add the spring onions, chilli, coriander, and corn into the batter and mix well to combine.
Heat a large frying pan over a medium heat and add 10-15ml vegetable oil. Add about 4 tablespoons of the mixture per fritter to the hot pan, pressing down gently to flatten them out slightly.
Fry for 2-3 minutes on each side until golden. Remove the cooked fritters from the pan and drain on kitchen paper, then set aside to keep warm. Repeat, frying in batches, until the mixture is used up.
Serve with sliced avocado, a good dollop of salsa, and a spoonful of sour cream.