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–+ servings

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.
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Servings 4

Ingredients
  

  • 1 cup plain flour wholemeal, or GF flour
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 2/3 cup milk of your choice
  • 1/2 red capsicum finely diced
  • 1 cup canned corn drained
  • 1/4 cup danish feta cheese crumbled (optional)
  • sea salt & cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon butter for cooking (optional)
  • 1 lebanese cucumber finely diced
  • 1/2 red capsicum finely diced
  • 1 mango small, chopped
  • 1 avocado small, chopped
  • 1/2 red onion finely chopped
  • 1/2 cup coriander leaves or mint leaves
  • 1 tablespoon 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, 1/2 teaspoon baking powder, 2 eggs, 2/3 cup milk, 1/2 red capsicum, 1 cup canned corn, 1/4 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 tablespoons extra virgin olive oil, 1 teaspoon butter
  • For the mango salsa: Place all the ingredients in a medium bowl and gently mix. Season to taste.
    1 lebanese cucumber, 1/2 red capsicum, 1 mango, 1 avocado, 1/2 red onion, 1/2 cup coriander leaves, 1 tablespoon 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

Keywords

Starters
Nut Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Nut-free
Member Free