Pair a fritter and mojito
These corn fritters are so easy to make that I highly recommend gathering a few mates to enjoy them at the first opportunity – seriously, sweet corn with chilli, lime, garlic and coriander is a heaven-sent combination!
Then add the creamy avocado, sweet ripe tomato, fresh coriander, a little heat from smoked paprika mayonnaise, and a little more chilli ... with maybe a minty lime mojito or two on the side.
cup self-raising flour
2 tablespoons cornflour cup good-quality mayonnaise cup sour cream
2 teaspoons sweet smoked paprika
cup neutral, high smoke point cooking oil
To serve:
1 avocado, halved and sliced cup coriander leaves red onion, finely chopped 10 cherry tomatoes, halved 1 green chilli, finely sliced
Bring a pot of water to boil and drop in the corn cobs. Boil for 10 minutes then refresh under cold water and leave to cool for 15 minutes. Put the garlic in a food processor with the spring onions, coriander, red onion, chilli, lime zest, and eggs and whizz to combine.
Slice the corn off the cobs. Put half the corn in the food processor and add the flour and cornflour. Pulse until it all comes together in a chunky fritter mix. Tip the mixture out into a large bowl, add the remaining corn, stirring through to combine, and season well with salt and pepper. Cover with plastic wrap and chill in the fridge for half an hour. While it is chilling, whisk the mayonnaise with the sour cream and paprika.
Heat half the oil in a large frying pan and drop in cup quantities of the fritter mix. Cook fritters for 1-2 minutes each side then drain on paper towels. Serve with a dollop of paprika mayo, a slice of avocado, half a cherry tomato and a sprinkling of red onion and fresh coriander. Garnish with a few slices of green chilli.
Makes 8 Preparation: 10 minutes Cooking: 10 minutes
cup caster sugar cup water Peel of one lime 120ml lime juice
cup mint leaves 120ml sugar syrup 100ml gin or tequila 1 cup ice cubes Soda to taste
To serve:
Soda water Ice Lime slices Mint leaves
Put the sugar and water in a small pot and bring to a boil. Whisk to dissolve the sugar, reduce the heat to a simmer, add the lime peel and cook gently for 10 minutes. Remove from the heat and cool.
Put the lime juice and mint leaves in a cocktail shaker and mash together with the end of a rolling pin. Add the sugar syrup and gin (or tequila) with ice and shake to chill and combine. Drop extra ice, lime slices and mint into serving glasses and strain the mojito mix, dividing equally between the glasses.
Top with soda to taste – a splash or up to half a cup as desired!