Corn fritters with tomato and bean salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pair these crispy corn and shallot fritters with a spicy tomato and bean salad for a lovely lunch
Ingredients
Canned corn kernels, rinsed and drained
2 cup(s), (80g), frozen, thawed
Green string 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
⅓ cup(s)
99% fat-free French dressing
1 tbs
White self-raising flour
1⅓ 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.
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