I went to a friends yesterday for dinner and she made the most beautiful sweetcorn and roast red pepper fritters with salsa. I had to try and recreate something similar tonight and I am very happy with the results, so unusually, I am happy to blog immediately and encourage you to try them.
Sweetcorn fritters remind me fondly of a holiday in Australia a couple of years ago when I had them for breakfast and had one of those – why haven’t I had these for brekfast before! – revelations. They also remind me of my vegetarian years, when, not a fan of meat substitutes, I instead indulged in sweetcorn fingers and fritters and the like. The texture is wonderful, and each piece of sweetcorn is just bursting with flavour. With a side of avocado and tomato salsa, I challenge anyone to dislike this quick and nutritious evening staple.
I kept these simple, the fritter batter contains only sweetcorn, shallots and fresh coriander with a vibrant and flavoursome salsa of heirloom tomatoes and hass avocado on the side. I used frozen sweetcorn as this was really last minute and I didn’t have time to seek out fresh, but fresh sweetcorn would be wonderful in this recipe, if you have it. I used a wonderful heirloom tomato for the salsa but you can substitute with a beef tomato, 2 plum tomatoes, or some cherry tomatoes. I used shallots but you could substitiute spring onions or red onion. Can’t have dairy? Substitute soya milk or coconut milk – both work really well. If adding the coconut milk, I’d add some green chilli to the batter too and maybe some lime. I sverved some extra heirloom tomato on the side, it was too good not to!