Cali Cali Sweetcorn Fritters with Chipotle Salsa
Nutritional value per serving.
This recipe was brought to you by Cali Cali
50 ml Cali Cali baja chipotle salsa
360 g baby sweetcorn
100 ml full fat milk (we recommend Avonmore protein milk)
2 spring onions
100 g self-raising flour
0.5 red onion
1 red chilli
1 handful coriander leaves
1 tbsp olive oil
100 ml greek style natural yogurt
100 g jalapeño peppers
1 small handful fresh mint
pinch salt & pepper
- Place half the corn in a blender with the milk and blitz until smooth, tip into a bowl and add the remaining corn, chopped spring onion, flour, egg, finely sliced chilli and half the chopped up coriander. Season and fold together to evenly combine.
- Heat a large non-stick frying pan over a low to medium heat. Add one tablespoon of oil to the pan, swirl around and like you would pancakes, add a couple of tablespoons of the mix to the pan and flatten a little, repeat so you have three on the pan at once, cook for 2-3 minutes, flip and cook for another 2 minutes until golden. Add the rest of the oil to the pan and repeat with the remaining mixture to give you 6 fritters in total.
- Ripple the chipotle salsa through the greek yogurt in a small bowl, dollop on top of the fritter stacks, top with a little red onion, jalapenos, mint and the remaining coriander. Serve any remaining chipotle creme fraiche alongside the fritters.