Jenny’s Corn Fritters with Guacamole Salad

Jenny’s Corn Fritters with Guacamole Salad

Serves 4

Corn Fritters

• 2 eggs, beaten

• 1 cup milk

• 1 cup flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 tablespoons polenta

• 2 ½ cups fresh corn kernels (about 4 cobs)

• 1 small red onion, finely chopped

• 1 red chilli thinly sliced

• small handful coriander, coarsely chopped

• Vegetable oil for frying

Put the eggs, milk, flour, baking powder, salt and polenta into a mixing bowl and beat well until smooth.

Stir in the corn, onion, chilli and coriander.

Heat some oil in a large frying pan over moderate heat and fry large spoonfuls until bubbles appear on the uncooked side.

Turn over and fry until the other side is well browned.

Remove to a warm serving platter.

Do this in batches.

Makes about 16

Serve with the Guacamole salad.

Guacamole Salad

• 1 small red onion, thinly sliced

• 1 green chilli, thinly sliced

• 2 tablespoons lime juice

• leaves from 2 baby Cos lettuces

• 2 large avocados, peeled, stoned, diced 2cm

• 250g cherry tomatoes, halved

• 3 tablespoons extra virgin olive oil

• small handful coriander leaves

Put onion, chilli and lime juice into a bowl, add a large pinch salt, mix well and reserve.

Put the Cos leaves onto a serving platter and scatter the avocado and tomatoes on top.

Add the oil to the onion mixture, mix well and scatter this over everything.

Sprinkle the coriander leaves on top and serve.