Ingredients
For the tomato salsa
1 tsp sesame oil
1 tsp olive oil
1 tbsp tomato ketchup
pinch paprika
50g/1¾oz sweetcorn
1 tomato, seeds removed and chopped
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
For the sweetcorn fritters
500ml/18fl oz hot vegetable oil
100g/3½ self-raising flour
30ml/1fl oz sparkling water
1 free-range egg
100g/3½oz sweetcorn
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Method
1. To make the salsa, place all of the ingredients into a bowl, mix together and season, to taste, with salt and freshly ground black pepper.
2. To make the fritters, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)
3. Place the flour into a large bowl, add the sparkling water and egg and whisk vigorously to form a thick batter.
4. Add the sweetcorn and fresh parsley, season well with salt and freshly ground black pepper and stir.
5. Carefully place spoonfuls of the fritter batter into the hot oil in batches (do no overcrowd the pan). Deep-fry until golden, then carefully remove and drain on kitchen towels and sprinkle with salt.
6. To serve, place the fritters on a warm plate with the salsa alongside in a small bowl.
