Sweetcorn Fritters with Chipotle Salsa
Healthy & Tasty
with Chipotle Salsa
Place half the corn in a blender with the milk and blitz until smooth, tip into a bowl and add the remaining corn, spring onion, flour, egg, chilli and half the coriander. Season and fold together to evenly combine.
Heat a large non stick frying pan over a low to medium heat. Add one tablespoon of oil to the pan, swirl around and like you would pancakes, add a couple of tablespoons of the mix to the pan and flatten a little, repeat so you have three on the pan at once, cook for 2-3 minutes, flip and cook for another 2 minutes until golden. Add the rest of the oil to the pan and repeat with the remaining mixture to give you 6 fritters in total. Serve onto plates.
Ripple the chiptole salsa through the creme fraîche in a small bowl, dollop on top of the fritter stacks, top with red onion, jalapenos, mint and the remaining coriander. Serve any remaining chiptole creme fraiche alongisde the fritters.
- 360g tin sweetcorn, drained
- 100ml milk
- 2 spring onions, finely chopped
- 100g self raising flour
- 1 egg
- 1 red chilli, finely chopped
- large handful coriander leaves, finely chopped
- 2 tbsp olive oil
- Non-stick frying pan, blender