• Sweetcorn and coriander fritters with tomato salsa and crème fraîche

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • SALSA
    • 200g ripe tomatoes
    • 1 spring onion, chopped
    • 15ml (1 tbsp) fresh coriander leaves, chopped
    • salt and freshly ground black pepper, to taste
    • 2,5ml (½ tsp) sugar
    • 10ml (2 tsp) lime or lemon juice
    • FRITTERS
    • 1 x 285g tin whole sweetcorn, drained
    • 1 spring onion, chopped
    • 30ml (2 tbsp) fresh coriander leaves, chopped
    • 1 large egg, beaten
    • 50g cake flour
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) olive oil
    • crème fraîche, to serve
    • fresh coriander leaves, for garnish

    Instructions

    1

    For the salsa, combine all the ingredients in a bowl, mix well and set aside until needed.

    2

    For the fritters, lightly whisk the sweetcorn, onion, coriander and egg in a food processor, until just combined. Add the flour and blend until combined. Season and leave to stand for 10 minutes.

    3

    Heat the oil in a frying pan. Drop in teaspoonfuls of the batter and fry the fritters over medium heat until golden, about 3 minutes on each side.

    4

    Serve the fritters hot, with a spoonful of salsa and a dollop of crème fraîche, garnished with coriander leaves.

     

     

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