September 24, 2011

Sweetcorn Fritters with Avocado Salsa

When I lived in France, the only sweetcorn we got to eat was canned one. Not only we couldn’t find easily corn on the cob, but it also wasn’t common place to buy it and eat it this way. So, it is only once I moved to the UK that I really got to do that. And I love it! The time when fresh corn is in season doesn’t last very long, but I always make the most it: every week at the farmers’ market, I make sure I buy some, even if I don’t know yet what I’ll do with it. I like it on the barbecue, in a salsa or in salads. Sometimes, when I prepare it, I love to eat a few bits raw, feel their incredible taste explode in my mouth and their juiciness. Back in France, some friend had told me they didn’t eat sweetcorn in her family because ‘that’s what we feed the pigs with’. Obviously they hadn’t tasted awesomely fresh corn and didn’t know what they were missing! This is a lovely recipe we made for breakfast, but could very well be eaten for lunch too. Enjoy sweetcorn season!

Sweetcorn Fritters with Avocado Salsa – makes about 7 fritters

  • Fritters:
  • • 2 corn ears
  • • ½ red onion, finely chopped
  • • 1 red chilli, finely chopped
  • • 1 tomato, seeded and finely chopped
  • • A bunch of parsley, finely chopped
  • • 2 eggs, beaten
  • • 80g wholemeal flour
  • • 1tsp baking powder
  • • Salt and pepper
  • • Olive oil
  • Salsa:
  • • 2 ripe avocados, stoned, peeled and diced
  • • Juice of ½ lime
  • • 2 spring onions, finely chopped
  • • A bunch of coriander or parsley, finely chopped
  • • 1 tomato, seeded and finely chopped
  • • Salt and pepper

  • 1. Chop the corn off their hard centre. Mix all the ingredients in a large bowl but for the oil. Heat a couple of spoons of oil in a large frying pan. Place spoonfuls of the corn mixture in it and flatten them. Cook for about 4min, flip them over and cook for another 4min. Repeat until you’ve used all the mixture.
  • 2. To prepare the salsa, mash 1 avocado. Mix the rest of the ingredients together with it.
  • 3. Serve the fritters with the salsa.
  • Galettes de Maïs et leurs Salsa à l’Avocat – pour environ 7 galettes

  • Galettes :
  • • 2 épis de maïs
  • • ½ oignon rouge, pelé et finement émincé
  • • 1 piment rouge, épépiné et finement haché
  • • 1 tomate, épépinée et coupée en petits cubes
  • • 1 botte de persil, finement haché
  • • 2 œufs, battus
  • • 80g de farine complète
  • • 1cc de levure
  • • Sel et poivre
  • • Huile d’olive
  • Salsa :
  • • 2 avocats, murs, dénoyautés, pelés et coupés en cubes
  • • Jus d’1/2 citron vert
  • • 2 oignons nouveaux, finement émincés
  • • 1 botte de coriandre ou de persil, finement haché
  • • 1 tomate, épépinée et coupée en petits cubes
  • • Sel et poivre

  • 1. Egrainer le maïs. Mélanger tous les ingrédients dans un grand bol, à part l’huile. Faire chauffer 2 cuillérées à soupe d’huile dans une grande poêle. Y déposer des petits tas du mélange et les aplatir. Faire cuire environ 4min, les retourner et faire cuire encore 4min. Répéter jusqu’à épuisement du mélange.
  • 2. Pour préparer la salsa, écraser un avocat dans un bol. Ajouter le reste des ingrédients et mélanger.
  • 3. Servir les galettes avec la salsa.
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