Sweetcorn Fritters with Chipotle Salsa

 In Recipes, Snacks

Healthy & Tasty

Sweetcorn fritters

with Chipotle Salsa

  • 10 mins
  • Serves 2

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.

INGREDIENTS

  • 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
  • Equipment: 
  • Non-stick frying pan, blender
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