When you say Salsa, you think of passionate dancing in Spain. When you say fritters, you think of American yokels from the deep south; or alternatively, you can think of a Grandma’s Indonesian-style snacks. Whatever floats your boat. I’m not a big fan of spice, if I’m honest, so this Indo-Mexican flavour combo scared me a great deal. Never before had a touched a chill or its sauce. For me, it was a great ordeal.
And now, I’m going to give you a brief crash course on Salsa. Salsa, the spanish word for ‘sauce’ originates in Latin America, and is common in Mexican cuisine, which the dish being used as dips. There are many kinds; the most popular varieties being pineapple, tomato and chilli. To summarise, it’s a cold condiment that is a real crowd pleaser.
I made this recipe as part of a 3 course dinner for both sets of my grandparents and father. All involved enjoyed the dish; and I really recommend it is a quick and easy starter that goes down very well – you can whip up a whole batch and they can be gone in minutes. Serve in low glass pudding bowls, and top with a dollop of herby Philadelphia to cool down the spiciness.
Serves: 2 (or 4 as a starter)
- 2 sweet corn cobs
- 1 red chilli, deseeded and chopped
- 75g flour
- Pinch bicarbonate of soda
- 1 tbsp sesame seeds
- juice 1/2 lemon
- 1 ripe avocado, stoned, peeled and diced
- 1 small red onion, finely chopped
- 1 tbsp sweet chilli sauce
- Groundnut oil, for shallow frying
- Cook the cobs in simmering water for 5-6 minutes. Drain. Run a sharp knife down the sides to remove all the kernels.
- Place these in a mixing bowl with the chilli, flour, bicarb, sesame seeds and seasoning. Mix to a paste with lemon juice (add water if needed).
- Combine the avocado, onion and chilli sauce. Then chill while you fry the fritters.
- Meanwhile, heat a small amount of oil in a deep pan. Test if the pan if hot enough by dropped a cube of bread in. If it browns immediately, you’re ready. Drop in tea-spoonfuls of the batter, turn and cook for a few minutes until golden and crispy.
- Drain on kitchen paper and serve hot with the avocado salsa.