Corn Fritters with Spicy Salsa

Are you looking for a quick and versatile healthy snack that your children will love and your guests will enjoy with pre-dinner drinks?

How about these Corn Fritters?Corn Fritters in panServed on their own, these fluffy, cheesy Corn Fritters make a great snack that kids will love. I know because, like most toddlers, my little grandson is a fussy eater and he loves them 🙂 I always feel like I’ve succeeded when I can get P to eat vegetables, even if it is an easy one like corn.

Add some Spicy Jalapeño Salsa and you have something delicious to serve your guest’s with drinks to get their taste buds dancing ready for dinner.

Not only are these Corn Fritters delicious and easy to make, they taste great eaten hot or cold. I especially love the mild caramel and nutty flavour of the Manchego cheese and the ‘pop‘ of the corn when I bite into one.img_1978

For the Fritters

What you need

  • 1 cup cooked corn (frozen works well)
  • 100g Manchego* cheese – grated
  • ½ teaspoon Pimenton (smoked paprika)
  • 2 eggs – lightly beaten
  • ½ cup self raising flour
  • 2 tablespoons olive oil

*Manchego is a delicious Spanish cow’s milk cheese that has a caramel and nutty flavour. It’s a cheese that melts well and is used as both a table cheese and for cooking. You can find Manchego cheese in most supermarkets and delicatessens.

What to do
Combine the corn and cheese in a bowl
Add the beaten egg and stir through
Add the flour and stir to combine well.
Heat the oil in a shallow frypan on a medium heatCooking corn fritters
Place tablespoons full of the mixture in the pan (don’t overcrowd the pan)
Cook on both sides until cooked through and golden.

Makes 10 frittersjalepeno-salsa.jpgFor the Salsa

What you need

  • 1 tablespoon jalapeños (store bought in a jar) – roughly chopped
  • 1 small onion – roughly chopped
  • I garlic clove – halved
  • 1 tin whole tomatoes – drained
  • ¼ cup fresh coriander (cilantro) leaves – washed
  • Sea salt

What to do

Place onion and garlic in a food processor, cover and pulse a few times.

Add the tomatoes, coriander, salt and jalapeños. Cover and process until desired consistency. Chill until serving.

Makes about 2 cups