Sweetcorn fritters with new potatoes & salsa
https://www.coop.co.uk/recipes/sweetcorn-fritters-with-new-potatoes-and-salsa
The salsa adds a delicious tangy twist to these moreish fritters
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64g
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Ingredients
- 750g pack Co-op baby potatoes, quartered
- 2 Co-op British free range eggs
- 150g Co-op self raising white flour
- 20ml Co-op whole milk
- 198g can Co-op naturally sweet sweetcorn in water, drained
- 1 tbsp rapeseed oil
- 10g Co-op unsalted butter
- Zest and juice of 1 lemon
- 1 tbsp wholegrain mustard
- Handful coriander, chopped
- 100g Co-op wild rocket
- For the salsa
- 250g Co-op cherry tomatoes, quartered
- 1 red onion, sliced
- 2 tbsp red wine vinegar
- Juice of 1/2 lemon
Method
- Simmer the potatoes in a pan of boiling water for 15-20 mins, until cooked
- Meanwhile, make the salsa
- Put the tomatoes, onion, red wine vinegar and lemon juice into a bowl and mix
- Chill in the fridge while you make the fritters
- Put the eggs, flour and milk into a large mixing bowl and whisk together
- Add the sweetcorn, season, then whisk again
- Add a splash more milk if you think the mixture needs loosening
- Add the oil to a large frying pan over a medium-high heat and scoop 2 tbsp of the mixture at a time into the pan
- Cook the fritters in batches for 2 mins on each side, until golden
- Once the potatoes are cooked, drain them, then toss through the butter, lemon zest and juice, and mustard
- Add the salsa and mix again
- Serve with the fritters, sprinkled with the coriander, with the rocket on the side
