Jill Dupleix combines freshly fried sweetcorn fritters with a tasty tomato salsa to make a seriously flavourful vegetarian dish
Corn hotcakes with tomato salsa
Method
1. To make the salsa, combine the chopped tomatoes, garlic, sea salt, pepper, sugar, olive oil and oregano in a saucepan and bring to the boil. Cook down for 5 mins, stirring to avoid sticking and then leave on one side.
2. Sift the flour and baking powder into a bowl. In a separate bowl, whisk the egg yolks and milk together and gradually add to the flour, whisking well until smooth.
3. Add the sea salt and freshly ground pepper, corn kernels and spring onion greens.
4. Whip the egg whites until stiff peaks form, and fold them into the corn batter.
5. Heat 1 tsp butter and 1 tsp oil in a non-stick frying pan and add a ladleful of batter to the pan.
6. When the pancake is golden brown on one side, briefly fry the other side and remove from the pan, keeping warm. Cook the remaining hotcakes in the same way.
7. While the pancakes are cooking, blanch the green beans in salted boiling water for 4 minutes, until tender; drain and serve with the hotcakes. Accompany with the tomato salsa and scatter the hotcakes with red onions before bringing to the table.
Cook: 15 min
Ingredients
300g fine beans100g plain flour
1 tsp Baking powder
2 large Eggs, seperated
150ml Milk
1 pinch freshly ground sea salt and black pepper
225g cooked Sweetcorn
2 Spring onions, finely chopped
2 tbsp Butter, or vegetable oil, for frying
0.5 red onion, finely sliced
For the tomato salsa
400g tinned chopped tomatoes2 garlic cloves, smashed
0.5 tsp sea salt
1 pinch freshly ground pepper
0.5 tsp Sugar
0.5 tsp dried oregano
1 splash Olive oil
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