Spicy Corn Fritters with Salsa

Fresh corn needs no precooking for these fritters, which stay crispy on the outside and sweet inside. A quick tomato salsa cuts through the richness of the fried batter.

Spicy Corn Fritters with Salsa

Fresh corn needs no precooking for these fritters, which stay crispy on the outside and sweet inside. A quick tomato salsa cuts through the richness of the fried batter.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• 2 corn cobs kernels removed
• 3/4 cup self-rising flour
• 1 tsp baking powder
• 2 eggs
• 4 tbsp milk
• 1 tsp smoked paprika
• 2 scallions finely chopped
• Handful of cilantro chopped
• Peanut or sunflower oil for frying
• For the salsa:
• 2 ripe tomatoes skinned and chopped
• 2 tbsp olive oil
• Dash of Tabasco sauce
• Cilantro and scallions to taste

Equipment

• Knife and cutting board
• Mixing bowl
• Frying pan
• Food processor (optional for salsa)

Method

 

Instructions

1. Cut the kernels off the corn cobs.
2. Whisk the flour, baking powder, eggs, and milk in a bowl. Stir in the corn, paprika, scallions, and cilantro.
3. Heat oil in a pan. Drop spoonfuls of batter into the hot oil.
4. Fry for 2-3 minutes per side until golden and puffed.
5. Pulse the salsa ingredients in a processor or chop finely and mix.
6. Serve the hot fritters immediately with the salsa.

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