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Recipes: Chilli corn fritters and tomato salsa

* 1 cup self-raising flour
* 2 eggs
* 420g can corn (drained)
* 3 green onions (thinly sliced)
* 1 small red chilli (deseeded and finely chopped)
* 1/3 cup rice bran oil

Tomato salsa
* 3 tomatoes, deseeded, finely diced
* 3 green onions, thinly sliced
* 2 tablespoons lime juice
* 1/3 cup fresh coriander leaves

1. Place flour in a bowl with salt and pepper. Add eggs and 1/4 cup cold water to a well in the flour. Whisk to combine. Stir in corn, onions and chilli.
2. Heat half the oil in a large, non-stick frying pan over medium heat. Using 1 heaped tablespoon of batter for each, cook 6 fritters for 2 to 3 minutes each side or until golden and cooked through. Remove to a plate lined with paper towel. Repeat with remaining oil and batter. Allow to cool. Place fritters in an airtight container.
3. Make tomato salsa by combining tomatoes, onions, lime juice and coriander in a bowl. Season with salt and pepper. Place salsa in an airtight container. Serve fritters with tomato salsa.

Wednesday 29th of December 2010

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