Ingredients
- 5 g of baking powder
- 25 ml of olive oil
- 225 g of sweetcorn
- 100 g of plain flour
- 1 pinch of smoked paprika
- 15 g of caster sugar
- 2 eggs
- 75 ml of milk
- 1 carrot, grated
- 6 spring onions, finely chopped
- 200 ml of vegetable oil for deep frying in a saucepan, but for safety no more than 1/3 the depth of the pan
- 1 tomato, seeds removed, chopped
- 0.5 avocado, stone and skin removed, chopped
- 0.5 red onion, finely chopped
- 0.5 lime, juiced
- 0.5 chilli, finely chopped
- 2 tbsp of corianderchopped
Method
Step 1
For the fritters, mix the flour, paprika, sugar, baking powder, salt and freshly ground black pepper together in a bowl.Step 2
In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter. Don’t overwork the mixture.Step 3
Place the sweetcorn kernels, carrot and spring onions into a separate bowl and add just enough batter to the mix to bind them.Step 4
Heat the oil in a frying pan, and drop in a good spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.Step 5
To make the salsa, mix together the tomatoes, avocado, red onion, lime, chilli, coriander and olive oil. Season to taste with salt and pepper.Step 6
Serve the fritters with tomato salsa on the side.