Sunday 17 December 2017

Corn and Courgette Fritters With Salsa Salad

Rozanne Stevens selection of christmas canapes see copy for details Ronan Lang/Feature File
Rozanne Stevens selection of christmas canapes see copy for details Ronan Lang/Feature File

Rozanne Stevens

Delicious served hot or cold, this is ideal for brunch or a light lunch. Make a double batch and pack into lunchboxes. The fritters are perfect on their own with the chunky salsa salad, or they can be served with a grilled tuna steak, seasoned with chilli and lime.

The trick is to get a good golden colour on the fritters so that the corn is crispy and delicious.

Make mini fritters if serving as a finger food, and leave off the Parma ham for vegetarians. Makes 50 canapés.

You will need

50g butter, melted

125ml milk

110g plain flour

2 eggs, beaten

210g tin sweetcorn, drained

2 medium courgettes, grated

Sunflower oil, for frying

8 slices Parma ham, grilled until crispy For the chunky salsa salad 3 medium tomatoes, diced

2 medium avocados, diced

1 small red onion, finely diced

2 tbsps lime juice

2 tbsps chopped coriander

Salt and pepper

Method

Mix together the salsa salad ingredients and season with salt and pepper. Set aside.

Whisk together the butter, milk, flour and eggs until smooth.

Stir in the sweetcorn and courgette and mix well.

Heat a little oil in a medium-hot pan and drop heaped tablespoons of batter into the pan. Cook for two to three minutes on each side until golden brown.

Drain the fritters on absorbent paper, then serve with the salsa salad and the crispy Parma ham.

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