Sweet­corn frit­ters with tomato salsa and av­o­cado

Food and Travel (UK) - - Contents -

MAKES 6

250g un­cooked corn ker­nels 2 eggs

1 gar­lic clove, peeled and crushed pinch sea salt

½tsp ground co­rian­der

½tsp ground cumin

½tsp smoked pa­prika

½tsp bak­ing pow­der

2 spring onions, chopped

3tbsp fresh co­rian­der, chopped 3tbsp por­ridge oats

1tbsp co­conut oil

1 av­o­cado, peeled and sliced

For the tomato salsa

½ red chilli, de­seeded and finely chopped

1 beef tomato, diced

1tbsp fresh basil, chopped

¼ red onion, peeled and finely chopped

1tbsp olive oil

1tsp red wine vine­gar

To serve

1 lime, cut into wedges

Place three quar­ters of the corn ker­nels in a food pro­ces­sor with the eggs, gar­lic and salt. Blend un­til smooth. Add the rest of the corn, all the spices, bak­ing pow­der, spring onions, fresh co­rian­der and por­ridge oats then process for 10 sec­onds. Pour the frit­ter bat­ter into a bowl.

Melt the co­conut oil in a small fry­ing pan over a medium heat. Pour 2 ta­ble­spoons of bat­ter into the pan to form a frit­ter. Fry for 3 min­utes on one side, then flip and cook for a fur­ther 1 minute un­til cooked through. Trans­fer to a plate. Re­peat with the rest of the bat­ter to make 6 frit­ters.

To make the tomato salsa, com­bine all of the in­gre­di­ents to­gether in a bowl.

Serve the frit­ters with slices of av­o­cado, the salsa and wedges of lime to squeeze over.

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