Sweetcorn fritters with avocado salsa

Name: Sweetcorn fritters with avocado salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 150g self raising flour; 3 large Co-op British eggs; 100ml semi skimmed milk; 4 tbsp sweet chilli sauce; 2 limes; 2 tbsp sunflower oil; 3 x 198g cans sweetcorn, drained or 3 fresh corn cobs, kernels cut off with a sharp knife 2 small ripe avocados; 1/2 red onion, peeled and finely chopped; 2 plum tomatoes, chopped; 150g soured cream; To serve, 4 handfuls rocket

https://www.coop.co.uk/recipes/sweetcorn-fritters-with-avocada-salsa

Vegetarian

These easy fritters are made with just a few store cupboard ingredients

Feeds 4
Ready in 25 minutes

Each serving contains

Energy
28%
2374kj 562kcal
Fat
High 42%
29.7g
Saturates
High 47%
9.4g
Sugar
Low 42%
14.4g
Salt
Low 42%
1.2g

% of adult’s reference intake | Carbohydrates per serving : 56.7g

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Ingredients
Method

Ingredients

150g self raising flour
3 large Co-op British eggs
100ml semi skimmed milk
4 tbsp sweet chilli sauce
2 limes
2 tbsp sunflower oil
3 x 198g cans sweetcorn, drained or 3 fresh corn cobs, kernels cut off with a sharp knife 2 small ripe avocados
1/2 red onion, peeled and finely chopped
2 plum tomatoes, chopped
150g soured cream
To serve, 4 handfuls rocket

Method

Put the flour and some black pepper in a large bowl
Make a well in the centre, crack in the eggs and whisk together to make a batter
Add the milk and whisk again until the batter is smooth
Stir in the sweetcorn with 1 tbsp of the sweet chilli sauce
For the salsa
Halve, stone and peel the avocados. Cut into chunks, put in a bowl and squeeze over the juice of 1 lime, then stir in the remaining chilli sauce and the red onion and tomatoes
Heat a non-stick frying pan over a low-to-medium heat and wipe with a little oil (using kitchen paper)
Add spoonfuls of the batter to the pan and fry for 2-3 minutes on each side until golden and puffed
Keep warm in a low oven while you cook the rest
Divide the corn fritters between the plates and serve with a big spoonful of the avocado salsa, a dollop of soured cream, a handful of rocket and some lime wedges to squeeze over