Corn Fritters with Tomato Salsa
| Makes/serves | 4 servings |
| Prep Time | 20 mins |
| Difficulty | Easy |
Ingredients
- For the Fritters
- 2 medium ears of corn
- 1 cup self-rising flour
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp smoked paprika
- 2 scallions, finely chopped, green part separated
- 4 tbsp chopped fresh cilantro
- 1 hot red chile, seeded, finely chopped (optional)
- sea salt and freshly ground black pepper
- 2 tbsp, or more sunflower oil or vegetable oil, as needed
- For the Tomato Salsa
- 2 ripe tomatoes, peeled and coarsely chopped
- 2 tbsp extra virgin olive oil
- dash of hot pepper sauce
Preparation
1 Hold one ear of corn upright on a chopping board and, using a sharp knife, cut downward to shear the kernels from the cob. Repeat with the remaining ear of corn.
2 Sift the flour and baking powder into a bowl. Mix the eggs and milk together in a measuring cup, and gradually whisk them into the flour to make a thick batter. Add the corn, paprika, the white parts of the scallions, 2 tbsp of the cilantro, and the chile (if using). Mix well and season.
3 Heat the sunflower oil in a large frying pan. Working in batches, add tablespoons of batter without crowding. Use the spoon to spread the fritters slightly, and cook for 2–3 minutes per side until puffed and golden. Transfer to a plate lined with paper towels and keep warm. Continue until all the batter is used, adding a little oil as necessary.
4 Put the tomatoes, remaining cilantro, scallion greens, olive oil, and hot pepper sauce into a food processor or blender, and pulse the machine until well mixed but still chunky. Check for seasoning and serve hot fritters with salsa on the side.
