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Sweetcorn and spinach fritters


recipes, fry, fritters, corn

Ingredients 27
Servings 15
Time 20 min

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

20 min
 

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.

           
 

Read more on: fry  |  vegetables  |  recipes
 

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