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Sweetcorn Fritters w/ Cucumber & Mango

Source of Recipe

ivillage


Recipe Introduction

Makes 12 fritters (Serves 3-4) You can make these with a mixture of sweetcorn and petit pois or even broccoli broken into tiny florets. You can also replace 1 tbsp of the flour with 1 tbsp dessiccated coconut. If you use frozen corn, you may require a little less liquid. However, if the mixture is dry, add a splash of water till it holds its shape.

List of Ingredients

kernels from 3 corn-on-the-cobs, each yielding about 225g, or equivalent weight of frozen kernels
3-5 tbsp flour, depending on wetness of corn (or replace 2 tbsp with rice flour)
½ tsp baking powder
5 tbsp double cream
splash soya sauce
1 tbsp finely chopped coriander, optional
salt and pepper
sunflower oil, for frying
lime juice, to serve (optional)

For the salsa
½ mango, peeled
¼-½ cucumber, peeled
dash of orange juice
dash of soya sauce




Recipe

Mix the corn, flour, baking powder, cream, soya sauce and coriander together in a bowl, add seasoning, and allow to settle for a few minutes before forming into small patties in the palms of your moistened hands (or simply form into quenelles with 2 dessertspoons).
Heat a few spoonfuls of sunflower oil in a frying pan and lower the fritters carefully into the hot oil. Allow the fritters to cook well on one side before turning over carefully onto the other. A fish slice makes the job easier.
Transfer to a plate lined with kitchen paper and sprinkle with a little salt, or lime juice if your children are up to this.
For the mango and cucumber salsa, simply dice the flesh of the mango and cucumber and mix well. Add the orange juice and soya sauce and serve with the fritters.