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Corn Fritters With Sweet Tomato And Chilli Salsa

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Ingredients
For sweet tomato and chili salsa
  Roma tomatoes 500 Gram, cored
  Olive oil 1 Tablespoon
  White onion 1 Small, diced
  Coriander leaves 3 Tablespoon
  Red chili 1 , finely chopped
  Lime juice 1 Tablespoon
  Caster sugar 2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Rice flour/Plain flour 90 Gram, ground
  Plain flour 60 Gram
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Egg 1 , lightly beaten
  Lime juice 1 Teaspoon
  Corn kernels 350 Gram, cut from 3 large cobs
  Salad onion 4 , finely sliced
  Chopped coriander leaves 3 Tablespoon
  Olive oil 4 Tablespoon
  Avocado 1 , cut into wedges
Directions

Start with the salsa.
Preheat the oven to 180°C/gas 4.
Place the tomatoes on a baking tray and drizzle with the oil.
Place in the oven to roast for 30 minutes or until slightly wilted and tender.
Remove and set aside to cool a little.
Place the roasted tomatoes into a food processor with the remaining ingredients and pulse to your preferred texture.
For the fritters, sift the ground rice, flour, baking powder, salt, coriander and cumin into a bowl.
Add the egg, lime juice and 125ml water and beat to a smooth batter.
Add the corn, salad onion and coriander and stir to combine.
Heat the oil in a large, non-stick frying pan over a medium to high heat.
When the oil is hot, add 3 tbsp of mixture for each fritter and flatten with the back of a spoon.
There should be enough for 2-3 fritters per person.
Cook for about 4-5 minutes, or until golden brown, then turn and cook the other side.
Serve with the salsa and some avocado wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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