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Summer Fritters & A Quick Tomato Salsa

INGREDIENTS

For the quick tomato salsa

1 spring onion, finely snipped

½ garlic clove, grated

2 large tomatoes

Juice of 1 lime

For the fritters

1 x 400g tin sweetcorn, drained

½ courgette, grated 

4 spring onions, finely snipped

4 heaped tbsp flour

2 eggs

2 tsp paprika (smoked or sweet)

6 tbsp milk

Oil, for frying

METHOD

1. To make the salsa, mix together all the ingredients, seasoning well with salt and pepper and set aside.

2. To make the fritters, pop the fritters ingredient into a large bowl, along with a generous pinch of salt and pepper and mix well.

3. Heat a tablespoon of oil in a large frying pan over a medium heat.  Scoop 1-2 tablespoons of batter into the pan to form one fritter (use a cookie cutter to keep shape if you want), cook it for about 5 minutes, turning occasionally, until golden and cooked through.  Set aside on a kitchen paper lined plate.  Repeat with the remaining batter and serve with the salsa.

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