Image Credit: Martin Poole, Emma Gutteridge for Madeleine Shaw’s A Year of Beautiful Eating
Madeleine Shaw's Sweet Corn Fritters with Tomato Salsa & Avocado
Try this take on Mexican elote -- Sweet Corn Fritters with fresh tomato salsa and avocado. These beauties are from Madeleine Shaw's "A Year of Beautiful Eating."
Ingredients
Fritters
- 250 g uncooked corn kernels
- 2 eggs
- 1 garlic clove crushed
- pinch bigof salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon baking powder
- 2 spring onions chopped
- 3 tablespoons chopped fresh coriander
- 3 tablespoons porridge oats
- 1 tablespoons coconut oil
- 1 avocado pitted, peeled and sliced
- 1 lime cut into wedges
For the Tomato Salsa
- ½ red chili deseeded and finely chopped
- 1 beef tomato diced
- 1 tablespoon chopped fresh basil
- ¼ red onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon Red Wine Vinegar
- pinch of salt
Instructions
- Place three quarters of the corn in a food processor along with the eggs, garlic and salt. Blend until smooth. Add the rest of the corn, the spices,
- baking powder, spring onions, fresh coriander and oats, and process for 10 seconds. Then pour the fritter mixture into a bowl.
- Melt the coconut oil in a small frying pan over a medium heat. Pour 2 tablespoons of mixture into the pan to form a fritter. Fry for 3 minutes on
- one side, then flip over and cook for another minute until cooked through. Transfer to a plate. Repeat with the rest of the mixture to make 6 fritters.
- To make the salsa, mix all the ingredients together in a small bowl.
- Serve the fritters with slices of avocado, the salsa and wedges of lime to squeeze over.
Notes
These beauties are from Madeleine Shaw's A Year of Beautiful Eating (Details on where to purchase it here).
Tried this recipe?Let us know how it was!