Quick recipe finder Sweetcorn fritters with salsa
By Ross Burden From Ready Steady Cook
Ingredients
For the fritters
- 25g/1oz leeks, chopped
- 50g/1¾oz sweetcorn
- 2 free-range eggs
- 100g/3½oz self-raising flour
- milk, to mix
- 25g/1oz butter
For the salsa
- ½ red pepper
- 1 garlic clove, chopped
- 3 tbsp coriander, chopped
- 1 tsp white wine vinegar
- 40ml/1½fl oz olive oil
Method
For the fritters, in a bowl mix the chopped leeks with the sweetcorn. Add the self-raising flour, eggs and milk to form a thick batter.
In a large frying pan melt the butter. Add spoonfuls of the batter and cook for one minute on each side until golden.
For the salsa, in a bowl mix the red pepper with the garlic, coriander, white wine vinegar and olive oil.
Serve the fritters with the salsa on the side.
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