Crispy Cumin Corn Fritters & Smoky Salsa

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Step 1.

Grate the courgettes in a bowl and season generously with salt.

Step 2.

Meanwhile make the salsa by charring the tomatoes, red onion, chilli and garlic over a flame on the hob or under a very hot grill.

Step 3.

Finely chop the coriander.

Step 4.

Add the garlic, chilli and onion to a pestle and mortar with a large pinch of salt. Pound to form a chunky paste then add in the tomatoes one by one and keep pounding until you get a chunky salsa. Add in the coriander, juice of a lime and season with salt.

Step 5.

Cut the corn off the cobs and add the kernels to your bowl of grated courgettes. Mix in the flour, 1 tsp salt, cumin and smoked paprika. This, in combination with the liquid from the courgettes, should be enough to form a batter.

Step 6.

Get a frying pan on medium heat and add in a big glug of oil.

Step 7.

Spoon in a few tablespoons of the batter and slightly flatten. Cook for 4 mins and then flip over and cook on the other side until very golden brown.

Step 8.

Allow to cool slightly so they crisp up and serve with the salsa.

2 Courgettes
3 Tomatoes
¼ Red Onion
1 Green Chilli
1 Clove of Garlic
Bunch of Coriander
1 Lime
4 Corn Cobs
100g Plain Flour
2 Tsp Ground Cumin
1 Tsp Smoked Paprika
Salt
Olive Oil