Sweetcorn & chilli fritters (original recipe by Kiriel)
4 tins of sweetcorn (340g)
1 cup self raising flour
3 small chillis
salt and pepper
Mix flour, eggs, milk and salt and pepper to make a batter.
Add three tins of sweetcorn, and finely chopped chillis. Blend the last tin of sweetcorn and add. Heat a fry pan (I tend to use a non-stick pan & no oil myself). Drop heaped teaspoons of mix into the hot pan, flipping once the bubbles have risen to the surface and burst.
Allow to cool. These can be frozen in ziplock bags and thawed on the day of use. Crisp up in the oven for 3 minutes before use. Top the fritters with the topping within an hour of serving.
1 red onion finely chopped
tabasco to taste
lime juice to taste
Salt and Pepper
Coriander leaves to garnish
Combine ingredients. Can be made up to 2 hours in advance - refrigerate, covering surface completely with plastic wrap to prevent discolouration.
Top the sweetcorn fritters with the guacamole, garnish with coriander leaves and serve.
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