Name: Corn fritters with rocket salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Tomato chilli sauce; 425 gram can crushed tomatoes; 1 tablespoon brown sugar; 1/3 cup (80ml) sweet chilli sauce; 2 tablespoon malt vinegar; Corn fritters; 1 cup (150g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 cup (250ml) milk; 2 eggs, beaten lightly; 2 cup (330g) corn kernels (fresh, canned or frozen); 4 green onions (green shallots), chopped finely; Rocket salad; 100 gram baby rocket leaves; 1 medium (250g) avocado, sliced; 1 medium (170g) red onion, sliced; 1/4 cup (60ml) balsamic vinegar; 1 tablespoon olive oil; salt and freshly ground black pepper

Corn fritters with rocket salad

Fritters are the ultimate fried food.

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Add some sweet and spicy flavours to your favourite corn fritters with this tomato sweet chilli sauce and fresh rocket salad.

Looking for more fritter recipes?

Ingredients

Tomato chilli sauce

425 gram can crushed tomatoes

1 tablespoon brown sugar

1/3 cup (80ml) sweet chilli sauce

2 tablespoon malt vinegar

Corn fritters

1 cup (150g) self-raising flour

1/2 teaspoon bicarbonate of soda

1 cup (250ml) milk

2 eggs, beaten lightly

2 cup (330g) corn kernels (fresh, canned or frozen)

4 green onions (green shallots), chopped finely

Rocket salad

100 gram baby rocket leaves

1 medium (250g) avocado, sliced

1 medium (170g) red onion, sliced

1/4 cup (60ml) balsamic vinegar

1 tablespoon olive oil

salt and freshly ground black pepper

Method

1.To make tomato chilli sauce, combine all ingredients in a medium pan; bring to the boil. Simmer, uncovered, for about 10 minutes or until the sauce thickens.

2.Meanwhile, sift flour and soda into a medium bowl. Make a well in the centre of the flour mixture; gradually whisk in combined milk and egg until batter is smooth. Stir in corn and onion.

3.Pour quarter-cups of the batter onto a heated, oiled non-stick frying pan. Using a spatula, spread batter into rounds. Cook, uncovered, until fritters are browned lightly on both sides and cooked through. Remove from pan; cover to keep warm. Repeat with remaining batter.

4.Meanwhile, to make rocket salad, place rocket, avocado, onion and combined vinegar, oil and salt and pepper to taste in a large bowl; toss gently to combine.

5.Serve corn fritters with rocket salad and tomato chilli sauce.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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