Mexican sweetcorn and tomato hushpuppies

'Hushpuppy’ is an American term used to describe a doughy fritter. Nici's version has a crisp, pillowy texture, and are loaded with corn, cumin and tomatoes to give them a Mexican theme.
Mexican sweetcorn and tomato hushpuppies


Tomato salsa


1.In a bowl, whisk together the egg, flour, baking powder, and salt and pepper. Stir in the corn, tomatoes, cumin and coriander until combined to a thick and chunky batter. Add a little iced water if it seems too stiff.
2.Heat enough oil in a small pan (or saucepan) to be able to shallow-fry tablespoonfuls of the batter until golden brown. Cook in batches.
3.Serve warm alongside sour cream and salsa (see below).

Tomato salsa

4.Combine all the ingredients and leave for 15 minutes, so the flavours develop. Taste for seasoning and add more salt or lime juice if it needs more oomph, and more chilli if you fancy more spice.

It’s a good idea to cover the pan when cooking these with a mesh cover as the corn can pop and splash oil.


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