Sweetcorn Fritters with Tomato Salsa

Sweetcorn Fritters with Tomato Salsa

2 tblsp wholemeal flour 1 tblsp plain flour 3 tblsp milk pinch salt 1 tblsp of chopped parsley 1 egg separated 110gm/4oz tinned sweetcorn, drained 2 tsp oil for frying 2 medium ripe tomatoes, diced 2 tblsp fresh coriander/basil squeeze of lemon juice black pepper

Place flour and salt in a small basin and add egg yolk, placing the egg white in a separate bowl. Stir milk into the flour and mix thoroughly. Add the sweetcorn and leave for 30 mins in a cool place. Resting the batter allows the starch cells to swell giving a lighter fritter. Beat the egg white with a whisk until stiff and fluffy. Using a metal spoon, fold it gently into the sweetcorn batter. Meanwhile make the salsa but combining the diced tomato, lemon, coriander and black pepper. Heat oil in a shallow pan and add spoonfulls of the batter. After 3-4 minutes when the fritters are brown turn them over to cook the other side. Makes 5 - 6 medium fritters. Serves 2