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Ingredients
4 servings
340gcan sweetcorn
drained
1courgette
small, coarsely grated
4spring onions
finely chopped
110gchorizo
cured, cut into
chunks
small
4 Tbspplain flour
1 Tbspcoriander leaves
chopped
1 tsppaprika
2eggs
beaten
3 Tbspmilk
vegetable oil for frying
salsa
for the quick
4tomatoes
medium, finely chopped
1spring onion
finely chopped
0.5garlic clove
grated
0.5lime
juiced
1 Tbspcoriander leaves
chopped
1 Tbspoil
Instructions
Step 1
1 Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
Step 2
2 For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
Step 3
3 Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You’ll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.
Notes
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