Corn Fritters with Spicy Courgette Salsa

Ingredients for Corn Fritters with Spicy Courgette Salsa

• 230g cherry tomatoes, halved lengthwise

• 240g diced courgette

• 1 medium red onion, diced, divided

• 3 large cloves garlic, finely chopped

• 1 jalapeño chilli, seeded and diced

• 1/2 teaspoons sea salt, divided

• 1 1/2 tablespoons extra-virgin olive oil

• Olive oil cooking spray

• 1/2 cup chopped coriander, divided

• 2 tablespoons fresh lime juice, divided

• 240ml plain flour

• 1/2 teaspoons ground cumin

• 1/4 teaspoons baking powder

• 1 egg

• 475ml corn kernels (thawed if frozen)

Heat oven to 204°C. In a bowl, combine tomatoes, courgette, 1/2 onion, garlic, jalapeño, 1/4 teaspoons salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and courgette are light brown, 20 to 25 minutes. Toss with 1/4 cup coriander and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoons salt. Add egg, remaining 1 tablespoon juice and 120ml water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup coriander. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 60ml corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.