Sweet corn fritters with tomato salsa

Prep: 30 mins

Cook: 5 mins

Although sweet corn is not my favourite ingredient, these make a nice change to serve at brunch. They would also be delicious served with some guacamole, as they’re quite light and so can do with being paired up with richer ingredients like eggs and bacon. The salsa is good to serve with the fritters for colour and zing. The fritters can be prepped a few hours ahead of time or even the day before and reheated on a baking tray in a moderate oven (160°C/320°F/Gas Mark 3).

for the sweet corn fritters:

250 g flour

1 tbsp sugar

1 tsp baking powder

1 / 2 tsp smoked paprika (optional)

1 / 4 tsp salt

2 eggs, beaten

125 ml milk

1 x 320 g tin sweet corn, drained

1 bunch spring onions, chopped

small bunch coriander, roughly chopped

sunflower oil, for pan frying

for the tomato salsa:

4 tomatoes, finely diced

1 small red onion, very finely diced

1 / 2 small red chilli, deseeded and chopped

1 tsp sweet chilli sauce

1 / 2 tsp caster sugar

juice of 2 limes

small bunch coriander, finely chopped

salt and freshly ground black pepper

To make the fritters, dump everything into a bowl except for the sunflower oil and mix well. It should be the consistency of thick, gooey porridge.

Heat the sunflower oil in a frying pan. Plop spoonfuls of the corn mixture into the hot oil. Fry the fritters for 1 or 2 minutes on each side. Pat them down slightly while they’re cooking in the pan, as they will cook better if a bit thinner.

To make the salsa, mix all the ingredients together and leave to marinate for 30 minutes at room temperature before serving.

Serve the fritters with the tomato salsa.

Serves
6 to 8 as part of brunch

Preparation Time
30 minutes

Cooking Time
5 minutes

Main ingredients
Vegetables

Recipe Type
Starters, Easy, Lunch Box, Tapas, Vegetarian

Special Info
Nut free, Vegetarian

Level of Difficulty
Easy