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How to make Corn fritters with lemony cucumber salad

Yield = 4
Prep time: 0:20
Cook time: 0:08
Total time: 0:28

Ingredients

  • 1 continental cucumber, seeded, diced (about 2 cups)
  • 1 truss tomato, diced (about 1/2 cup)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, zest finely grated, juiced

Corn fritters

  • 3 large eggs
  • 1/2 cup (75g) plain flour
  • 3 cups (600g) corn kernels (from about 3 large corn cobs)
  • 1 cup (120g) grated tasty cheese
  • 2 spring onions (about 35g each), thinly sliced
  • 1/4 cup fresh flat-leaf parsley, chopped, plus more for serving
  • 1 tablespoon canola oil, divided

To serve

  • 120g mixed baby salad leaves
  • 1 avocado, peeled, pitted, sliced
  • 1/3 cup (80g) sour cream or Greek yoghurt

Method

  • Step 1 To make lemony cucumber salad: In a medium bowl, mix cucumbers, tomatoes, oil, lemon zest and 2 tablespoons lemon juice. Season with salt and more lemon juice if necessary. Set salad aside.
  • Step 2 To make corn fritters: In another medium bowl, whisk eggs and flour until smooth. Fold in corn, cheese, onions, parsley, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Step 3 In a large heavy frying pan over medium-high heat, heat 2 teaspoons oil. Add four 1/2 cup mounds of corn mixture and, using back of a spatula, flatten to about 1.5cm thickness. Cook for 2 mins per side or until golden. Transfer to kitchen paper. Add remaining 2 teaspoons oil to pan and repeat to cook remaining corn mixture.
  • Step 4 To serve: Divide greens and avocado among four plates. Top with corn fritters and sour cream. Spoon cucumber salad over and around fritters. Sprinkle with some parsley and serve.