There are hundreds of recipes out there for corn fritters. This one works fantastically with a lovely salsa – great to add some avocado if you’ve got some.
Salsa
- Half a red onion, finely chopped
- 1 avocado, finely chopped
- 2 fresh tomatoes, finely chopped
- A small cucumber, finely chopped, or part of a big cucumber.
- Handful of coriander, finely chopped
- Lime juice
Throw everything into a bowl and mix. Add lime juice to taste – I like a good few tablespoons. It’s good to make this a little earlier if you’ve got a chance to allow and lime to flavour. This makes quite a big batch.
Fritters (should make about 6 which is suitable for 2)
- 1 ½ cups frozen corn or fresh corn
- ½ cup self-raising flour – I use wholemeal but use ordinary if you like
- 1 egg – gently beaten
- A few tablespoons of water
- Chilli flakes
- Half a handful of copped coriander
- Punch of salt
- Cooking oil
- Small knob of butter
If using frozen corn, defrost. You can do this by running it under cold tap water for a few minutes. Put the flour in a mixing bowl, add some chilli flakes to taste, the chopped coriander, a pinch of salt and then the corn. Then add the egg. Stir it all together. If there’s not enough liquid to mix into a thick paste then add a tablespoon or two of water and continue stirring. You want it to be a fairly thick consistency otherwise it will fall apart when frying.
Heat a heavy frypan at a medium temperature with a tablespoon of oil and a small knob of butter and wait until hot. Add a large spoonful of the mixture and cook for a minute or two, and then turning to cook on the otherwise. Once done, put on some paper to drain.
Serve fritters with some salsa on the side. Feel free to add a dollop of sour cream if you like.
Please feel free to share your thoughts if you like this or if you have an alternative recipe you would like to share.