Sweetcorn Fritters with Mango Salsa

Maybe its because its the start of a new school year, and my teacher senses are pinging about a fresh start, maybe its because we’ve just got back from an amazing all inclusive holiday and I now weigh 70 stone, but I am craving healthy food. I am currently starting a mini crusade to make healthy food that is both filling and tasty, which sometimes seems impossible.

One of the first recipes I conjured up are these spicy sweetcorn fritters, balanced beautifully on a seriously flavoursome mango salsa. You can adapt the salsa however you want, use a whole red onion, use half, use jalapenos, different spices, the varieties are endless! This recipe ticks all of my boxes. Healthy, filling and really ruddy tasty.

Recipe takes 20-30 minutes and makes 6 fritters.

Equipment:

• Bowl
• Frying pan
• Spoon
• Chopping board
• Chefs knife

Ingredients:

For the fritters:

• 200g tin sweetcorn, drained
• 100g plain flour
• 100ml milk
• 1 egg
• 1/2tsp salt
• 1/2tsp chilli powder
• 1/2tsp paprika
• 1/2tsp garam masala
• 1/2tsp garlic powder
• 1tbsp jalapenos

For the mango salsa:

• 1 tin of mangoes, drained
• 1 red onion
• 1 avocado

Method:

1. Add the flour, salt and spices to a bowl and stir.
2. Mix together the egg and milk and pour into the flour mixture, stirring until a smooth batter is formed.
3. Add the jalapenos and sweetcorn to the batter and stir to combine.
4. Heat the pan with a small amount of oil,use the spoon to dollop burger sized amounts of mixture into the pan, flipping when the fritter moves freely in the pan. cook until golden brown.
5. Slice the mango, avocado and onion into small chunks. Add to a bowl to mix together, then dish up with the fritters.

Recipe/ Science notes:

• The acid from the mangoes will stop the avocado from enzymatic browning for a time, however, this is definitely a eat straight away salsa.
• If you prefer a thinner fritter, add more milk to the batter.
• The batter sets as the heat sets the egg and the starch in the flour.
• You can change the flavour any way you want to, the flour is the best spice vessel!