Corn Fritters With Black-Eyed Pea And Pepper Salad - cooking recipe

Ingredients

2 tbsp cilantro, chopped
1 tsp garlic, chopped
1 None lime, zested and juiced
1 tbsp red wine vinegar
2 tsp sugar
1 x 14 oz can black-eyed peas, rinsed and drained
1 None red pepper, seeded and diced
2 tbsp red onion, diced
4 oz green beans, cooked, sliced diagonally into 1 inch pieces
1 x 14 oz can corn, drained
1/2 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
2 None large eggs, beaten
1/3 cup milk
1 tbsp chives, chopped
1 tbsp green chili, finely chopped
1/2 cup vegetable oil

Preparation

In a large bowl, prepare salad dressing by mixing the cilantro, garlic, a teaspoon of lime zest, a teaspoon of lime juice and the red wine vinegar. Add 1 tsp sugar and season to taste. On a serving dish, layer the peas, red pepper, onion, green beans and a third of the sweetcorn on a serving dish, and drizzle over the dressing.
In a separate bowl, mix the flour, cornmeal, baking powder and the rest of the sugar. Add the eggs, milk, chives, chili and the remaining corn. Season to taste and mix well to create a batter. Heat a quarter of the oil in a pan. Drop individual spoonfuls of the batter into the pan to create small fritters. Cook until lightly browned on both sides and firm in the center. Repeat with remaining oil and batter. Serve immediately with the salad on the side.