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How to:

Make corn fritters

Quick and ever delicious, these make super snacks or side orders.

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Corn fritters.

Enjoy these fritters as a side dish with braaied lamb chops or wors, on their own as a snack, topped with rocket and sliced avocado, and dressed with lime juice. With crispy bacon and creamy scrambled eggs or topped with cream cheese and smoked-salmon slices

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Recipe by:	Abigail Donnelly
Serves:	6
Dietary considerations:	Dairy free
Category:	Vegetarian / Easy / Great value
Prep time:	20 minutes
Cooking time:	15 minutes
Ingredients: For the corn fritters: 1 x 410 g tin corn kernels, drained 1 cup self-raising flour, sifted 1 cup soda water Sea salt and freshly ground black pepper 1 free-range egg white, beaten Sunflower oil, for frying For the mango-and-black bean salsa: 2 ripe mangoes, chopped 1 x 410 g tin black beans 150 g baby tomatoes, halved 1 red onion, chopped ¼ cup chopped coriander 2 cloves garlic, chopped Juice of 2 limes 3 T red wine vinegar 1 T extra virgin olive oil For the Mexicola: 3 limes, cut into quarters Smoked salt, for dipping ½ cup tequila Ice cubes Coca-Cola, for serving
Cooking instructions: To make the corn fritters: Mix together the corn, flour and soda water. Season and fold in the egg white. Heat the oil over a medium heat and drop spoonfuls of batter into the oil. Cook until golden brown and crispy. Drain on paper towel and serve with salsa and a big jug of Mexicola. To make the mango-and-black bean salsa: Mix all ingredients together and refrigerate until ready to serve. To make the Mexicola: Rub the rim of six glasses with a cut lime and dip into the smoked salt. In a shaker, shake the tequila with the ice and lime quarters. Pour into glasses and top up with ice-cold Coca-Cola.

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How to:

Make corn fritters

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