Name: Corn fritters with mango salsa and rocket
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Corn fritters; 1 cup plain flour; 1/2 teaspoon baking powder; 2 eggs; 2/3 cup milk; 4 corn cobs, kernels removed; 1 small red capsicum, diced; 1 bunch chives, chopped; sea salt and cracked black pepper; 30 gram butter; 3 tablespoon olive oil; bunch rocket leaves, to serve; crusty bread, to serve; Salsa; flesh of one mango, chopped; 1 lebanese cucumber, halved, seeds removed and chopped; 1 tablespoon lime juice; handful coriander leaves, chopped; 1 long red chilli (optional), seeded and chopped finely; 1 teaspoon extra virgin olive oil

Corn fritters with mango salsa and rocket

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

Ingredients

Corn fritters

1 cup plain flour

1/2 teaspoon baking powder

2 eggs

2/3 cup milk

4 corn cobs, kernels removed

1 small red capsicum, diced

1 bunch chives, chopped

sea salt and cracked black pepper

30 gram butter

3 tablespoon olive oil

bunch rocket leaves, to serve

crusty bread, to serve

Salsa

flesh of one mango, chopped

1 lebanese cucumber, halved, seeds removed and chopped

1 tablespoon lime juice

handful coriander leaves, chopped

1 long red chilli (optional), seeded and chopped finely

1 teaspoon extra virgin olive oil

Method

Corn fritters

1.Sieve flour and baking powder into a large bowl. Place eggs and milk together in a medium bowl and whisk until 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.

2.Make mango salsa using method below and place in fridge.

3.Heat 1/3 each of butter and olive oil in frying pan over medium heat. Scoop 1/2-cup measures of batter to make three individual fritters per cooking batch. Spread each out so that mixture cooks evenly. Cook for 3 minutes on each side until golden and cooked through. Remove from pan, set aside and cover with foil while you repeat with remaining batter.

4.Place rocket leaves on each plate and top with one corn fritter. Season with sea salt and pepper to taste. Top with 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.

Mango salsa

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

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Ingredients

Method

Corn fritters

Mango salsa

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