Corn fritters with tomato and bean salad
Canned corn kernels in brine, rinsed, drained
2 cup(s), (80g), frozen, thawed
160 g, trimmed, cut into 3cm lengths
4 medium, chopped
Fresh red chilli
1 whole, small, deseeded, thinly sliced
Fresh flat-leaf parsley
Reduced-fat French dressing
White self-raising flour
1⅓ cup(s), (220g)
4 medium, lightly beaten
4 individual, trimmed, thinly sliced
2 x 3 second spray(s)
- Boil the beans in a small saucepan of salted water for 3 minutes or until tender. Refresh under cold running water. Drain. Place in a small bowl with the tomato, chilli, parsley and dressing. Toss to combine.
- Place the flour, corn, egg, shallot and 1 tablespoon of water in a medium bowl. Season with salt and freshly ground black pepper and stir until combined. Lightly spray a medium frying pan and heat over medium-high heat. Drop heaped tablespoons of the batter into the pan and cook for 2–3 minutes each side or until golden and cooked through. Serve with the tomato salad.