Sweetcorn and coriander fritters with tomato salsa and crème fraîche
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.
