Sweetcorn Fritters with a Coriander and Cherry Tomato Salsa

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Sweetcorn Fritters with a Coriander and Cherry tomato Salsa

I have been posting so many sweet treats recently, I thought it was about time to post something savoury.   I love these sweetcorn pancakes.  Not only are they super simple, using ordinary store cupboard ingredients, but they taste great and are perfect for a lazy weekend breakfast.   I have topped mine with a quick tomato and coriander salsa, a squeeze of lime and some fresh avocado.   Later we are meeting friends, getting some culture at Helsinki’s modern art museum Kiasma and then stuffing our face with pizza in  Töölö.   Keep watching the blog, I have almost finished a series of posts using a superfood ingredient I have been testing and will be posting lots of new recipes soon.

Sweetcorn Fritters with a Coriander and Cherry Tomato Salsa

80 g flour

200 g tin of sweetcorn

1 tbsp baking powder

a good pinch of salt

a good pinch of paprika powder

half a chopped chilli or a pinch of cayenne pepper

1 and 1/2 dl of water or plant milk (I used Oat milk)

For the Salsa:

250 g cherry tomatoes, halved

1 spring onion, chopped

a handful of fresh coriander, chopped

a good glug of olive oil

salt and pepper

a squeeze of  lime

vegetable oil for frying

Avocado and limes to serve

Start by making the salsa, add the tomatoes, spring onion and coriander to a bowl.  Season and stir in the olive oil and lime juice, set to one side.

To make the batter, sieve all the dry ingredients together in a small bowl.  Pour in the water/ milk bit by bit to form a smooth thick paste.  Finally stir in the sweetcorn.

Fry spoonfuls of the sweetcorn batter in vegetable oil until golden brown on both sides.

Serve topped with the salsa, slices of avocado and lime wedges.

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