Sweetcorn Fritters
with Avocado, Tomato & Feta Salad
Frittering one's life away is generally considered a bad thing. But we think it sounds rather nice… when the fritters are as delicious as these little sweetcorn numbers! Add an avocado salad on the side and it's sunshine on a plate. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Red Chilli
3
Spring Onion
½
Coriander
½
Lime
1
Sweetcorn
100
Gram Flour
1
Cherry Tomatoes
1
Avocado
½
Feta Cheese
(Contains Milk)
½
Orange
1
Honey
15
Pumpkin Seeds
Not included in your delivery
50
Water
3
Olive Oil
Nutritional information
Utensils
Instructions
Halve the red chilli lengthways, remove the seeds and finely chop. Remove the root from the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Zest the lime. Drain the sweetcorn in a sieve. Add everything to a mixing bowl along with a squeeze of lime juice.
Add the gram flour to the mixing bowl. Season with a pinch of salt and a grind of black pepper. Give everything a good stir before adding the water (amount specified in the ingredient list). Then stir everything together again. You should have quite a thick, chunky batter! Set aside for a few minutes while you make the salad.
Cut the cherry tomatoes in half. Slice the avocado in half vertically, twist apart and remove the stone. Slip a spoon around the edge of the flesh to pop the avocado out of its skin then chop it into 2cm chunks.
Put the tomatoes and avocado in another mixing bowl and crumble over the feta cheese. In a small bowl, combine the juice of the orange with the honey and olive oil (amount specified in the ingredient list). Add a squeeze of lime juice too. Season to your liking with salt and black pepper. Pour the dressing over the salad and toss through the pumpkin seeds.
Put a good drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, spoon in separate heaped tablespoons of the batter (we made two fritters per person but you can make bigger or smaller ones as you like!). Cook for 5 mins. Then turn carefully and cook for 3-4 mins more. Once ready, remove to a plate covered in kitchen paper (to soak up any excess oil). If you have any remaining batter, repeat the process!
Serve your sweetcorn fritters with the salad on the side. Enjoy!
