Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Snacks
Favourite flavours: Easy recipes
Convenience recipes: four or less

Real Living recipe for corn fritters with mango salsa and rocket.

INGREDIENTS

Fritters
1 cup plain flour
½ tsp baking powder
2 eggs
2/3 cup milk
4 cobs of corn, kernels removed
1 small red capsicum, diced
1 bunch chives, chopped
Sea salt & cracked black pepper
30g butter
3 tbsp olive oil

Salsa
Flesh of 1 mango, chopped
1 Lebanese cucumber, halved, seeds removed & chopped
1 tbsp lime juice
Handful coriander leaves, chopped roughly
1 long red chilli (optional), seeded & chopped finely
1½ tbsp extra virgin olive oil

To serve
1 bunch rocket leaves
Crusty bread

Equipment
Sharp knife
Sieve
Large mixing bowl
2 medium mixing bowls
Whisk
Spoon
Large frying pan
Spatula
Plate
Foil

METHOD

Make fritter batter Sieve flour and baking powder into large bowl. Place eggs and milk together in medium bowl and whisk until well combined. Make a well in centre of flour and add milk and egg mix; whisk until smooth. Stir through corn, capsicum and chives. Season to taste. Set aside to rest.

Make salsa Place mango, cucumber, lime juice, coriander, chilli (optional) and extra virgin oil in medium bowl and toss to combine. Season to taste.

Cook fritters Heat 13 each of butter and olive oil in frying pan over medium heat. Scoop ½-cup measures of batter to make 3 individual fritters per cooking batch. Spread each out so that mixture cooks evenly. Cook for 3 mins on each side until golden and cooked through. Remove from pan, set aside and cover with foil while you repeat with remaining batter.

Serve Place a few rocket leaves on each plate and top with 1 corn fritter. Season with sea salt and pepper to taste. Top with a few more rocket leaves, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices. Serve with crusty bread on the side.