The time when fresh corn is in season doesn’t last very long, but I always make the most it: every week at the farmers’ market, I make sure I buy some, even if I don’t know yet what I’ll do with it. I like it on the barbecue, in a salsa or in salads. Sometimes, when I prepare it, I love to eat a few bits raw, feel their incredible taste explode in my mouth and their juiciness. Back in France, some friend had told me they didn’t eat sweetcorn in her family because ‘that’s what we feed the pigs with’. Obviously they hadn’t tasted awesomely fresh corn and didn’t know what they were missing! This is a lovely recipe we made for breakfast, but could very well be eaten for lunch too. Enjoy sweetcorn season!
Sweetcorn Fritters with Avocado Salsa
Fritters:
- 2 corn ears
- ½ red onion, finely chopped
- 1 red chilli, finely chopped
- 1 tomato, seeded and finely chopped
- A bunch of parsley, finely chopped
- 2 eggs, beaten
- 80g wholemeal flour
- 1tsp baking powder
- Salt and pepper
- Olive oil
Salsa:
- 2 ripe avocados
- Juice of ½ lime
- 2 spring onions, finely chopped
- A bunch of coriander or parsley, finely chopped
- 1 tomato, seeded and finely chopped
- Salt and pepper
Chop the corn off their hard centre. Mix all the ingredients in a large bowl but for the oil. Heat a couple of spoons of oil in a large frying pan. Place spoonfuls of the corn mixture in it and flatten them. Cook for about 4min, flip them over and cook for another 4min. Repeat the process until you’ve used all the mixture.
To prepare the salsa, mash 1 avocado. Mix the rest of the ingredients together with it.
Serve the fritters with the salsa. Enjoy!
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