Sweetcorn and coriander fritters with tomato salsa and crème fraîche

February 2, 2010 (Last Updated: January 11, 2019)

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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