Cut the corn kernels from the cob. Heat the sunflower oil in a large frying pan and saute´ the corn with the spring onions and chilli (if you are using it) until tender and lightly coloured. Add the other spices and fry for another two to three minutes before removing from the heat. Leave to cool, then add the lemon juice.
Mix the remaining ingredients, except the egg whites and sunflower oil, and season well. Add the cooled corn mixture to the batter.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold into the batter.
In a large frying pan over a medium heat, heat a thin layer of oil and fry tablespoons of the batter. Flatten gently with the back of the spoon. Cook for about four minutes on each side or until the fritters are golden brown and cooked through.
Serve the fritters warm or at room temperature, accompanied by salsa (recipe below) and garnished with fresh herbs. You could also crumble extra feta cheese over the top and dust with a little paprika.
Heat 15ml sunflower oil in a saucepan and saute´ half a chopped onion and three sliced spring onions until soft. Add 5ml allspice, 2,5ml ground cinnamon, one crushed garlic clove, one chopped green chilli, and 30g (30ml) chopped fresh ginger, and cook for a further minute. Add 40ml brown sugar, one chopped red pepper, two chopped ripe plum tomatoes and 75ml white wine vinegar. Simmer for 20 to 25 minutes, then season to taste and leave to cool. If you don’t have time to make the salsa, buy a ready-made tomato and pepper salsa.
Text and image source: Ideas magazine
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