Sweetcorn fritter with summer tomato salsa, crunchy slaw and leaves
By OcadoLife
Published on 14 January 2022
Sweet, sun-bright corn pitches perfectly against the tang of tomatoes in their prime.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 326 g of sweetcorn, (drained, for the fritters)
- 1 bunch of spring onions, sliced
- 40 g of coriander, finely chopped
- 2 eggs
- 0.25 red cabbage, thinly sliced
- 0.25 white cabbage
- 2 carrots, julienned
- 1 fennel, very thinly sliced
- 3 limes, juice and zest of 2, juice of 1slaw
- 1 tbsp of mayonnaise
- 500 g of mixed tomatoes, diced
- 1 red chilli, finely chopped
- 1 banana shallot, finely chopped
- 1 clove of garlic, grated
- 120 g of mixed salad leaves
- 2 jalapenos, finely chopped
- 1 tsp of cumin
- 1 tsp of ground coriander
- 1 tsp of sweet smoked paprika
- 180 g of plain flour
- 180 ml of milk
- 1 tbsp of olive oil
- 15 g of coriander
- 1 tbsp of greek yoghurt, plus extra to serve
Method
Step 1
To make the fritters, mix the corn, spring onions, coriander, jalapeno, spices and flour together in a large mixing bowl. Crack in the eggs and beat into the mix, then slowly add the milk until you get a thick batter. Season and set aside.Step 2
In another mixing bowl, toss together the cabbage, carrot and fennel, then add the zest and juice of 2 limes, the yoghurt and the mayonnaise. Mix well and season.Step 3
For the salsa, combine the remaining lime juice, tomatoes, chilli, shallot, garlic and fresh coriander in a bowl.Step 4
Heat the splash of olive oil in a large frying pan. When hot add a spoonful of the sweetcorn mix to the pan and fry over a medium heat for 3-4 mins each side. Repeat until al the mixture is used, keeping the cooked fritters warm. You should be able to make 10-12 fritters.Step 5
Serve a fritter or three alongside some summer salsa, slaw, mixed leaves and a little Greek yoghurt.