Corn Fritters With Mango Salsa - cooking recipe

Ingredients

1 cup all purpose flour
1/2 tsp baking powder
2 None large eggs
2/3 cup milk
4 None corn cobs, kernels removed
1 None small red pepper, deseeded, diced
1/4 cup fresh chives, chopped
2 tbsp butter
3 tbsp olive oil
5 cups arugula
None None crusty bread, to serve
None None For the Salsa
1 None mango, peeled, stoned and chopped
1 None cucumber, halved, deseeded and chopped
1 tbsp lime juice
None None handful fresh cilantro leaves, chopped
1 None red chili, deseeded and finely chopped (optional)
1 tsp extra-virgin olive oil

Preparation

Sift flour and baking powder into a large bowl. In a separate bowl, whisk eggs and milk until combined. Make a well in center of the flour and add milk and egg mixture and whisk until smooth. Stir in corn kernels, pepper and chives. Season to taste. Set aside to rest.
For the mango salsa, place all ingredients in a bowl and toss to combine. Season to taste and chill until required.
Heat one-third each of butter and olive oil in a frying pan over medium heat. Scoop 1/2 cup measures of batter to make 3 individual fritters per batch. Spread out so that mixture cooks evenly. Cook for 3 mins on each side, or until golden and cooked through. Remove from pan and cover with foil. Repeat with remaining butter, oil and batter.
Place some arugula on plates and top each with a corn fritter. Season with sea salt and pepper to taste. Top with few more arugula leaves, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices. Serve with crusty bread on the side.