Sweetcorn fritters with salsa
By Aldo Zilli
From Ready Steady Cook
Ingredients
For the fritters
- 1 ear sweetcorn, kernels removed with a sharp knife
- 2 free-range eggs, beaten
- 2 tbsp plain flour
- 2 tbsp milk
- salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the salsa
- 1 ear sweetcorn, kernels removed with a sharp knife
- 1 tomato, deseeded and chopped
- ΒΌ red onion, finely chopped
- 1 lime, juice only
- 3 tbsp chopped fresh coriander
Method
For the fritters, place all of the fritter ingredients except the oil in a bowl and mix well.
Heat the olive oil in a frying pan and fry spoonfuls of the batter for 2-3 minutes on both sides, or until golden-brown and crisp. Drain on kitchen paper.
For the salsa, mix together all of the salsa ingredients in a small bowl.
To serve, place the bowl of salsa in the middle of a serving plate and arrange the fritters around.
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