Go Back Download PDF
–+ servings
Print Join to Save Recipe

Corn & Red Capsicum Fritters With A Mango Salsa

I LOVE fritters! I think they get a bad rap, as people believe they are too much effort, but this just isn’t true. They are so easy, quick and full of flavour. The mango salsa in this recipe is delicious and makes this 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.
Course Starters
Keyword Nut Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Nut-free
Member Free
Total Time 3 days
Servings 4
Calories 470

Ingredients

  • 1 cup plain flour wholemeal, or GF flour
  • 0.5 tsp baking powder
  • 2 eggs
  • 0.667 cup milk of your choice
  • 0.5 red capsicum finely diced
  • 1 cup canned corn drained
  • 0.25 cup danish feta cheese crumbled (optional)
  • sea salt & cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tsp butter for cooking (optional)
  • 1 lebanese cucumber finely diced
  • 0.5 red capsicum finely diced
  • 1 mango small, chopped
  • 1 avocado small, chopped
  • 0.5 red onion finely chopped
  • 0.5 cup Fresh coriander or mint leaves
  • 1 tbsp extra virgin olive oil
  • 1 lime juice squeezed

Instructions

  • Sieve the flour and baking powder into a large bowl. Add the eggs and milk and whisk until it comes together. Add the red capsicum, corn kernels and feta cheese (if using). Season well.
    1 cup plain flour, 0.5 tsp baking powder, 2 eggs, 0.667 cup milk, 0.5 red capsicum, 1 cup canned corn, 0.25 cup danish feta cheese
  • Place a large frying pan over medium heat. Add half the olive oil and half the butter (if using) and let them heat for 30 seconds. Use a ladle to scoop small piles of the batter into the pan. You can use the ladle to shape them once poured too. Cook for about 3–4 minutes on each side. Transfer to a plate and continue with the remaining batter.
    2 tbsp extra virgin olive oil, 1 tsp butter
  • For the mango salsa: Place all the ingredients in a medium bowl and gently mix. Season to taste.
    1 lebanese cucumber, 0.5 red capsicum, 1 mango, 1 avocado, 0.5 red onion, 0.5 cup Fresh coriander, 1 tbsp extra virgin olive oil, 1 lime
  • To serve, place two corn fritters onto each plate and spoon over the mango salsa.
    1 cup canned corn