Corn Fritters with Sweet Tomato and Chilli Salsa
|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|
|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|
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.