Everyone’s favourite sweet corn fritters are so tasty and easy to make that they will become a regular in any house, this recipe is easy to multiply so if you have many guests why not make them to share.
For the tomato salsa:
200g La Morena red Mexican sauce
3 large tomatoes, roughly chopped
6g coriander, leaves picked
½ small red onion, finely diced
For the fritters:
100 g flour
2g baking powder
2 spring onions, finely sliced
1 red chilli, deseeded, finely chopped
6g coriander, leaves picked, finely chopped
1 x 410g Watties Corn Whole Kernels
1 avocado, destoned, sliced lengthways
30g Sour cream
In a medium sized bowl add all the ingredients for the salsa, season to taste and stir
to combine, set aside.
Sift the flour and baking powder into a large mixing bowl, season to taste.
Make a well in the middle, and add the egg and milk.
Using a whisk gradually bringing the flour into the wet mixture until it forms a
Add 15ml olive oil and whisk until smooth.
Add the spring onions, chilli, coriander, and corn into the batter and mix well to
Heat a large frying pan over a medium heat, add 10-15ml vegetable oil.
Add about 4 tablespoons off the mixture per fritter to the hot pan, pressing down
gently to flatten out slightly.
Fry for 2-3 minutes on each side until golden.
Remove fritters from pan and drain on kitchen paper, keep warm.
Repeat, frying in batches until mixture is used up.
Serve sweet corn fritters topped with sliced avocado, spoon over tomato salsa and