GILLY’S WHOLEWHEAT CORN FRITTERS WITH AVO SALSA, AND HAM.

With February comes Feb Fast.

Here’s my take on corn fritters. This dish is cheap, super simple, quick and low-carb. Oh, and DELICIOUS.

What you’ll need…

THE FRITTERS
A large glug of extra virgin
A large can of sweetcorn drained (I use the no added salt/ sugar stuff)
3 eggs
10 heaped dessert spoons of wholemeal self raising flour
Plenty of freshly chopped coriander
A large Birdseye chilli (I hope you like it hot)
A large pinch of rock salt
Lots of freshly ground pepper
3 spring onions finely chopped

AVOCADO SALSA
A splash of extra virgin
A ripe avocado chopped into chunks
2 tomatoes chopped into chunks
Plenty of freshly chopped coriander
A good sprinkling of rock salt
Lots of freshly ground pepper

TO SERVE
A handful of rocket
A glug of balsamic
A large glug of extra virgin
Two chunks of lemon
Shaved ham for two people

Method

THE FRITTERS
– Heat the oven to 100C.
– In a mixing bowl, add the full can of corn, the flour, salt, pepper, eggs, chilli, coriander and onions – with a dessert spoon mix into a batter.
– In a large frying pan, heat the oil (get it super hot).
– I make five fritters from this mix… With a dessert spoon, blob some batter into the pan, then smear into a roundish fritter.
– Repeat till your batter is no more
– The fritters will literally take a couple of minutes each side until browned (you can pop them on a baking tray in the oven till you’re ready to serve).

THE AVOCADO SALSA
– Mix all said ingredients into a bowl (gently – the salsa should be chunky, not mush).

TO SERVE
– Dress the rocket with the oil and balsamic.
– Place a handful onto the centre of a large plate.
– Top with a fritter, then stack on some salsa, then another fritter, then some salsa (keep your stack going if you’re hungry).
– Top the final stack with ham.
– Add a chunk of lemon to the side of the plate.

SERVE. SWALLOW. ENJOY!

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