Capsicum and Corn Fritters
2 tablespoons (40ml) olive oil, plus extra to grease·
4 spring onions, chopped
1 cup corn kernels
2 red capsicums (pepper), seeded and finely chopped
1 cup (250g) self raising flour, sifted
2 tablespoons fresh parmesan cheese, shredded
¼ cup (65ml) milk
3 whole eggs, whisked
red capsicum salsa and fresh coriander (cilantro) leaves, to garnish
Tomato & Basil Sauce
2 teaspoon (10ml) olive oil
1 large brown onion
½ teaspoon dried basil
1 garlic clove, crushed
1 cup (250g) tinned crushed tomatoes
1 tablespoon tomato paste
½ teaspoon brown sugar
Add oil to medium saucepan and sauté spring onions, corn and capsicum for 5 minutes. Remove from heat. Cover and chill in the refrigerator.
To make the batter add flour, parmesan cheese, milk and eggs to medium saucepan and stir until combined. Season as desired. Add corn, capsicum and shallots to the batter and stir until combined.
Grease a large frying pan and scoop desired amount of mixture onto the pan and flatten with a spatula. Cook until lightly golden brown, turning as needed. Place on baking tray and finish in the oven. Hold hot until served.
Meanwhile to make the salsa fry oil and onion in a small sized saucepan until soft. Add basil, garlic, crushed tomatoes, tomato paste and brown sugar. Simmer for 5min and serve hot.
Preparation time: 30 minutes
Cooking time: 30 minutes
Storage suggestion: We don’t suggest you store the fritters once cooked, however the salsa can be stored in an airtight container for a maximum of 3 days in the refrigerator or 3 months in the freezer
* nut free and soy free
Nutrition Value per 240g serve