Corn fritters with rocket salad
Ingredients
Serving size: Serves 4
Cooking time: Less than 60 minutes
- 1 cup (150g) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 cup (250ml) milk
- 2 eggs, beaten lightly
- 2 cups (330g) corn kernels (fresh, canned or frozen)
- 4 green onions (green shallots), chopped finely
Tomato chilli sauce
- 425g can crushed tomatoes
- 1 tablespoon brown sugar
- 1/3 cup (80ml) sweet chilli sauce
- 2 tablespoons malt vinegar
Rocket salad
- 100g baby rocket leaves
- 1 medium (250g) avocado, sliced
- 1 medium (170g) red onion, sliced
- 1/4 cup (60ml) balsamic vinegar
- 1 tablespoon olive oil
Method
Tomato chilli sauce
Combine all ingredients in a medium pan; bring to the boil. Simmer, uncovered, for about 10 minutes or until the sauce thickens.
Meanwhile, sift flour and soda into a medium bowl. Make a well in the centre of flour mixture; gradually whisk in combined milk and egg until batter is smooth. Stir in corn and onion.
Pour 1/4 cups of the batter onto heated oiled non-stick frying pan; using spatula, spread batter into rounds. Cook, uncovered, until fritters are browned lightly on both sides and cooked through, remove from pan; cover to keep warm. Repeat with remaining batter.
Rocket salad
Meanwhile, place rocket, avocado, onion and combined vinegar, oil and salt and pepper to taste in a large bowl; toss gently to combine.
Serve corn fritters with Rocket Salad and Tomato Chilli Sauce.