Photo of Corn fritters with tomato and bean salad by WW

Corn fritters with tomato and bean salad

10
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Pair these crispy corn and shallot fritters with a spicy tomato and bean salad for a lovely lunch

Ingredients

Canned corn kernels in brine, rinsed, drained

2 cup(s), (80g), frozen, thawed

Green beans

160 g, trimmed, cut into 3cm lengths

Tomato(es)

4 medium, chopped

Fresh red chilli

1 whole, small, deseeded, thinly sliced

Fresh flat-leaf parsley

cup(s)

Reduced-fat French dressing

1 tbs

White self-raising flour

1 cup(s), (220g)

Egg(s)

4 medium, lightly beaten

Green shallot(s)

4 individual, trimmed, thinly sliced

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.

Notes

To serve 4: Use 24 (160g) green beans, 4 tomatoes, 1–1 1/2 small red chillies, ⅓ cup flat-leaf parsley leaves, 1. tbs French dressing, 1⅓ cups (220g) self-raising flour, 2 cups (320g) thawed corn kernels, 4 eggs, 4 green shallots and ⅓ cup water. Follow method as above, but cook the corn fritters in batches.Party pleasers: These fritters make great finger food. You could even use frozen peas instead of corn and add 1 tbs of finely shredded fresh mint and 20g crumbled reduced-fat feta cheese.