18 September 2016
Sweetcorn fritters with tomato and pepper salsa
1. Finely chop the spring onions. Deseed and finely chop the chilli, if using
if you don’t want the chilli heat, you could use a little chopped red pepper instead. Chop the coriander leaves, if using, or parsley leaves if you prefer milder flavour. 2. Beat the eggs. Season well with salt and pepper then add the olive oil and lemon juice and whisk together. Combine with the cottage cheese, sprinkle in the flour and blend to make a thick, smooth mixture.
3. Drain and rinse the sweetcorn and stir into the mixture, together with the peeled and crushed garlic. Stir in the prepared spring onions, chilli and coriander. [If your mixture is too thin, add a little more flour. If it is too thick, just add a splash of milk.]
4. Heat 2 tablespoons of sunflower oil in a large frying pan and drop a heaped tablespoon of batter into the hot fat to make each fritter. Cook for just a minute or two until golden brown then carefully flip the fritters over
keep watching, they cook quite quickly! Lift the fritters onto kitchen towel on a plate and keep warm in a low oven whilst you cook more batches. You will need to add a little more sunflower oil to cook each batch.
These tasty fritters are quick to make, really tasty, and so versatile! Serve them as a snack with mayonnaise, mango chutney or sweet chilli sauce, or as a starter with a tangy salsa. Children will love them for a fast weekday meal with chips, beans and tomato ketchup, or serve them as a simple vegetarian lunch or main meal with a fresh dressed salad and crunchy potato wedges.