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Sweetcorn Fritters with a Chilli and Mango Salsa

Recipe #: 206  |  Submitted By: unknown  |  Last Modified: 15 Oct 2011

Description: These fritters make a delicious light supper and if made half the are ideal as canapes.

Servings: 6-8 fritters

Sweetcorn Fritters with a Chilli and Mango Salsa
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Tags: Sweet CornFritterChilliMangoSalsa
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Ingredients for Sweetcorn Fritters with a Chilli and Mango Salsa

 115g plain flour

 1 tsp baking powder

 ¼ tsp salt

 ¼ tsp paprika

 1 tbsp sugar

 2 eggs

 115ml milk

 300g corn kernals, cut from the cob

 75g red pepper, finely diced

 60g spring onions, cut into rounds

 small handful coriander, chopped

 small handful parsley, chopped

 2 tbsp vegetable oil

 1 mango, peeled, stoned, and chopped into small chunks

 small bunch coriander, chopped

 1 small red onion, finely diced

 1 red chilli, de-seeded and finely chopped

 2 tomatoes, chopped

 2 limes, juiced


Directions for Sweetcorn Fritters with a Chilli and Mango Salsa

1. To make the fritters, sift the flour, baking powder, salt and paprika into a large bowl, stir in the sugar and make a well in the centre.

2. In a separate bowl, beat together the eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, stiff, lump-free batter.

3. Place the corn, red pepper, spring onions, coriander and parsley in a mixing bowl and add just enough of the batter to lightly bind the ingredients together.

4. Heat 2 tablespoons of vegetable oil in a large, non-stick frying pan on a medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.

5. Fry for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.

6. To make the salsa, mix all the ingredients together in a bowl, and season

7. To serve, place one or two sweetcorn fritters on each plate and top each with a good helping of the mango and chilli salsa. Garnish with a couple of coriander leaves, and serve with sweet chilli dipping sauce and kaffir lime for extra zing.


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