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–+ servings

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."
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Course Entrées
Servings 2 servings

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).
 
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