Meals and Courses

Sweetcorn Fritters with Chilli and Tomato Salsa

cook 20 mins
  • 275 g (9 oz) can sweetcorn
  • 65 g (2 1/2 oz) plain flour
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • 1/2 red pepper, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 6 tablespoons chopped coriander
  • 2 tablespoons vegetable oil
  • pepper
  • 1 tablespoon olive oil
  • 2 tomatoes, finely chopped
  • 1/2 small red chilli, finely chopped
  • 1 tablespoon soft light brown sugar
  • 2 tablespoons chopped coriander
  • Drain the sweetcorn and place half the kernels in a food processor and whizz until almost smooth. Transfer to a bowl and stir in the remaining, whole sweetcorn. Sift in the flour and baking powder and mix together. Mix in the egg, red pepper, chilli and coriander and season with plenty of pepper.
  • Heat the vegetable oil in a large, heavy-based nonstick frying pan over a medium-high heat and drop in 4 spoonfuls of the mixture. Cook for about 1 minute on each side until browned. Remove with a fish slice, drain on kitchen paper and keep warm. Cook the remaining mixture in the same way (to make 8 fritters in total).
  • Meanwhile, mix together all the ingredients for the salsa, season with pepper and place in a serving bowl.
  • Serve the fritters warm with the salsa on the side.
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