CORN & RED CAPSICUM FRITTERS WITH A MANGO SALSA

I LOVE fritters!!! I think they get a bad rap, as people think they are too much effort, but this just isn’t true.
They are fabulous, and full of flavour and the mango salsa offers another level that makes it feel like a really satisfying meal.

The fritters will last 3 days in the fridge, so make a batch and enjoy them throughout the week.

Serves 3-4

Ingredients:

• 1 cup wholemeal plain flour (or GF flour)

• 1/2 teaspoon baking powder

• 2 eggs

• 2/3 cup of your desired milk

• 1/2 red capsicum, finely diced

• 1 cup canned corn kernels

• 1/4 cup danish feta, crumbled (optional)

• Pinch sea salt

• Cracked black pepper

• 2 tablespoons extra virgin olive oil

• 1 teaspoon butter (optional for cooking the fritters)

  Mango Salsa:

• 1 Lebanese cucumber, finely diced

• 1/2 red capsicum, finely diced

• 1 small mango, chopped

• 1 small avocado, chopped

• 1/2 red onion, finely chopped

• 1/2 cup of coriander or mint

• 1 tablespoon of extra virgin olive oil

• 1 lime, juice squeezed

Method:

1. In a large bowl, sieve the flour and baking powder into the bowl. Add the eggs, and milk and give the mix a whisk until it comes together. Add the red capsicum, corn kernels and feta cheese (if using). Season well.

2. Place a large frying pan on medium heat. Add half the extra virgin olive oil and butter (if using) and let them heat/melt for 30 seconds. Use a ladle to scoop small piles of the batter and lay them in the pan. You can use the ladle to shape them once poured too. Cook for about 3-4 minutes on each side. Remove and place on a plate and continue with the remaining batter.

3. For the mango salsa: Place all ingredients into a medium-sized bowl. Squeeze over the fresh lime juice, drizzle the extra virgin olive oil over and feel free to season with sea salt & black pepper.

4. Place 2 corn fritters onto each plate and spoon over the mango salsa on top of the fritters.