Sweetcorn Fritters with Tomato and Avocado Salsa

29 Sept

Ingredients

5 g of baking powder
25 ml of olive oil
225 g of sweetcorn
100 g of plain flour
1 pinch of smoked paprika
15 g of caster sugar
2 eggs
75 ml of milk
1 carrot, grated
6 spring onions, finely chopped
200 ml of vegetable oil for deep frying in a saucepan, but for safety no more than 1/3 the depth of the pan
1 tomato, seeds removed, chopped
0.5 avocado, stone and skin removed, chopped
0.5 red onion, finely chopped
0.5 lime, juiced
0.5 chilli, finely chopped
2 tbsp of corianderchopped

Calories~500 kcal

Protein~11 g

Carbs~48 g

Fat~30 g

Fiber~6 g

Sugar~10 g

Calories~2,000 kcal

Protein~45 g

Carbs~190 g

Fat~120 g

Fiber~25 g

Sugar~40 g

Method

Step 1
For the fritters, mix the flour, paprika, sugar, baking powder, salt and freshly ground black pepper together in a bowl.
Step 2
In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter. Don’t overwork the mixture.
Step 3
Place the sweetcorn kernels, carrot and spring onions into a separate bowl and add just enough batter to the mix to bind them.
Step 4
Heat the oil in a frying pan, and drop in a good spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.
Step 5
To make the salsa, mix together the tomatoes, avocado, red onion, lime, chilli, coriander and olive oil. Season to taste with salt and pepper.
Step 6
Serve the fritters with tomato salsa on the side.

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