Corn & red capsicum fritters with a mango salsa

The fritters will last 3 days in the fridge, so make a batch and enjoy throughout the week.

Serves 3-4

Ingredients:
1 cup wholemeal plain flour (or GF flour)
1/2 teaspoon baking powder
2 eggs
2/3 cup your desired milk
1/2 red capsicum, finely diced
1 cup canned corn kernels
1/4 cup danish feta, crumbled (optional)
Pinch sea salt
Cracked black pepper
2 tablespoons extra virgin olive oil
1 teaspoon butter (optional for cooking the fritters)

Mango Salsa:
1 Lebanese cucumber, finely diced
1/2 red capsicum, finely diced
1 small mango, chopped
1 small avocado, chopped
1/2 red onion, finely chopped
1/2 cup of coriander or mint
1 tablespoon of extra virgin olive oil
1 lime, juice squeezed

Method:

1. In a large bowl, sieve the flour and baking powder into the bowl. Add the eggs, milk and give the mix a whisk until it comes together. Add the red capsicum, corn kernels and feta cheese (if using). Season well.

2. Place a large frying pan onto medium heat. Add half the extra virgin olive oil and butter (if using) and let them heat/melt for 30 seconds. Use a ladle to scoop small piles of the batter and lay them in the pan. You can use the ladle to shape them once poured too. Cook for about 3-4 minutes each side. Remove and place on a plate and continue with remaining batter.  

3. For the mango salsa: Place all ingredients into a medium sized bowl. Squeeze over the fresh lime juice, drizzle the extra virgin olive oil over and feel free to season with sea salt & black pepper.

4. Place 2 corn fritters onto each plate and spoon over the mango salsa on top of the fritters.

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