Crispy crunchy corn and courgette fritters spiced with cumin and paprika served with a banging smoky salsa.
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Serves
4
Courgette
Tomato
Red Onion
Green Chilli
Garlic
Coriander
Lime
Corn On The Cob
Plain Flour
Ground Cumin
Smoked Paprika
Salt
Olive Oil
Serves
4
Courgette
Tomato
Red Onion
Green Chilli
Garlic
Coriander
Lime
Corn On The Cob
Plain Flour
Ground Cumin
Smoked Paprika
Salt
Olive Oil
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Step 1.
Grate the courgettes in a bowl and season generously with salt.
Step 2.
Meanwhile make the salsa by charring the tomatoes, red onion, chilli and garlic over a flame on the hob or under a very hot grill.
Step 3.
Finely chop the coriander.
Step 4.
Add the garlic, chilli and onion to a pestle and mortar with a large pinch of salt. Pound to form a chunky paste then add in the tomatoes one by one and keep pounding until you get a chunky salsa. Add in the coriander, juice of a lime and season with salt.
Step 5.
Cut the corn off the cobs and add the kernels to your bowl of grated courgettes. Mix in the flour, 1 tsp salt, cumin and smoked paprika. This, in combination with the liquid from the courgettes, should be enough to form a batter.
Step 6.
Get a frying pan on medium heat and add in a big glug of oil.
Step 7.
Spoon in a few tablespoons of the batter and slightly flatten. Cook for 4 mins and then flip over and cook on the other side until very golden brown.
Step 8.
Allow to cool slightly so they crisp up and serve with the salsa.
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Notes (1)
C
Charlie M.
15 days ago
My fritters turned out a bit soggy, any suggestions on max crispiness?
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