Corn and Courgette Fritters with Tomato, Avocado and Rocket Salad

Relaxed, tasty foods, like these sweetcorn and courgette fritters, are ideal for a brunch or weekend lunch. Stripping the corn from the cobs might seem like a hassle, but raw corn will colour and char far more than the wet-from-the-tin variety. If you’re really pressed for time, of course you can used tinned, unsweetened corn, but make sure you drain and dry it thoroughly so it doesn’t add any water to the batter.

Ingredients

Serves 4

2 corn on the cob

2 tbsp olive oil, plus extra for frying

4 spring onions, trimmed and finely sliced

1 green chilli, deseeded if you want a milder hit, finely chopped

2 eggs, separated

100ml whole milk

200g courgettes, grated

80g self-raising flour

Small handful of fresh basil, chopped

100g mixture of Cheddar and mozzarella cheese, grated

50g feta cheese, crumbled

Zest of 1 lemon

Sea salt and freshly ground black pepper

For the salad

200g baby plum tomatoes, halved

100g rocket leaves

1 ripe avocado, peeled, stoned and sliced

1 tbsp white balsamic vinegar

2 tbsp extra virgin olive oil

Preparation

1Preheat the oven to 140°C/120°C fan/Gas 1.

2Remove the corn kernels from the cobs by standing each cob upright and running a sharp knife down the sides.

3Place a large, non-stick frying pan over a high heat. When hot, add the oil and corn and cook for 2–3 minutes, or until the corn begins to char lightly. Add the spring onions and chilli and cook for a further 2 minutes. Remove from the heat and leave to cool slightly.

4Put the egg yolks and milk into a bowl. Put the egg whites into a separate bowl and whisk until firm peaks form.

5Squeeze any excess liquid from the courgette and add it to the egg yolks along with the cooked corn mixture. Add the flour, basil, cheeses and lemon zest. Season with salt and pepper, stir well, then gently fold in the egg whites.

6Place two large, non-stick frying pans over a medium–high heat and pour a thin layer of olive oil into each one. When hot, place two large, separate spoonfuls of the corn mixture in each pan. Cook for 2 minutes on each side, or until golden and crisp. When ready, carefully transfer the fritters to a baking tray and place in the oven to keep warm. Cook the remaining mixture in the same way.

7Put all the salad ingredients into a bowl and mix well. Serve the hot corn fritters with a little salad on the side.

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