Sweetcorn and spinach fritters

Recipe from: 01 September 2014
recipes, fry, fritters, corn

Ingredients 27
Servings 15
Time 00:40

Ingredients

  • 375
    g
    spinach (regular, not baby)
  • 15
    ml
    butter
  • 5
    ml
    olive oil
  • 3
    spring onions, thinly sliced
  • 10
    ml
    crushed garlic
  • 10
    ml
    crushed fresh green chilli
  • corn kernels off four cooked mielies
  • 375
    ml
    self raising flour
  • 180
    ml
    milk
  • 3
    XL eggs, whisked
  • 45
    ml
    fresh basil, finely chopped
  • 45
    ml
    fresh mint, finely chopped
  • 120
    ml
    grated Parmesan
  • 120
    ml
    crumbled feta
  • salt and freshly ground black pepper
  • olive oil, for shallow frying
  • GUACAMOLE:
  • 2
    avocados – smashed
  • squeeze of lemon juice
  • salt and pepper to taste
  • dash of hot Tabasco
  • SALSA:
  • 2
    large tomatoes, diced
  • half a diced red onion
  • 1
    handful
    coriander
  • 1
    chopped green chilli
  • salt and freshly ground black pepper
 

Method

00:00
 
Wash the spinach and roughly chop it into smaller chunks.

Heat a pot with the butter and olive oil over medium heat. Throw in the spinach, spring onions, garlic, chilli and stir, allowing to steam for 4-5 minutes until wilted and soft.

Season with salt and pepper. Remove from the heat. Allow it to cool and squeeze out any excess moisture.
   
In a mixing bowl, whisk the cooled spinach mixture with the corn, flour, milk, eggs , basil, mint, Parmesan and black pepper and together.
Season well with salt and pepper.
   
In a clean pan, heat the olive oil over medium heat.

Place a generous heaped tablespoon of the mixture into the pan, turning a few times until both sides are golden brown.
Place on paper towel to drain off any excess oil.
   
For the guacamole, combine your avo, lemon juice, Tabasco, salt & pepper.

For the salsa combine the tomatoes, red onion, coriander and chopped fresh green chilli. Season with salt and pepper.

Make an impressively beautiful stack by placing a fritter down on the plate, topping with a dollop of guacamole, a spoon of salsa and topping with a fritter again - repeat for as many as you like (or until your stack can't stand anymore!) and top with some fresh herbs.

Recipe reprinted with permission of Served Fresh. To see more recipes, click here.
 

Read more on: fry  |  vegetarian  |  recipes
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.