Kansas City Fritters Recipe

Ingredients

• 200g/7 oz canned sweet corn, drained well

• 2 eggs, separated

• 75g/3 oz plain flour

• 75ml/5 tbsp milk

• 1 small courgette, grated

• 2 rashers rind less back bacon, diced

• 2 spring onions, finely chopped

• large pinch of cayenne pepper

• 45ml/3 tbsp sunflower oil

• salt and ground black pepper

• fresh coriander sprigs, to garnish

For the salsa:

• 3 tomatoes, skinned, seeded and diced

• 1/2 small red pepper, seeded and diced

• 1/2 small onion, diced

• 15ml/1 tbsp lemon juice

• 15ml/1 tbsp chopped fresh coriander

• dash of Tabasco sauce

Serves 8

Method:

1. To make the salsa, mix all the ingredients together and season to taste. Cover and chill until required.

2. Empty the sweet corn into a bowl and mix in the egg yolks. Add the flour and blend in with a wooden spoon. When the mixture thickens, gradually blend the milk.

3. Stir in the courgette, bacon, spring onions, cayenne pepper and seasoning and set aside. Whisk the egg whites until stiff peaks form. Gently fold into the sweet corn batter mixture.

4. Heat the oil in a large frying pan and place four large spoonfuls of the mixture into the oil. Fry over a moderate heat for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm in the oven while frying the remaining four fritters.

5. Serve two fritters each, garnished with coriander sprigs and spoonful of the chilled tomato salsa.