1 cup flour
1¾ teaspoon salt
1½ teaspoon baking powder
2 tsp. chili powder
1 egg
¾ cup milk
2 tablespoons melted butter
3 Tbsp. queso seco
6 cobs of fresh corn
3 green onions, finely chopped
Olive oil for sautéing
Sift the flour, salt and baking powder into a large bowl. Whisk the egg, milk and butter into a bowl and pour into the dry ingredients and mix well. Cut the kernels off the cobs, taking all the milky juice and add to the batter mixture with the green onions and queso seco ; the mixture will be very stiff. Heat 2-3 Tbsp. oil in a large heavy based frying pan until it is hazing. Set the heat to medium and carefully drop in large spoonfuls of the mixture, don’t make them too dense. Fry until golden then turn carefully and cook second side. Transfer to a plate lined with paper towel for a few minutes, then transfer to a heated serving plate. Serve with tomato and mint salsa
Tomato and Mint Salsa:
6 small ripe tomatoes, chopped into ½ inch pieces
1 jalapeño chili, seeded and chopped fine (red if you can find one)
4 Tbsp. mint, chopped coarsely
2 Tbsp. blood orange olive oil
1 tsp. fresh lemon juice
¼ tsp. salt
1 cup arugula
½ ripe avocado, cut into ¼ inch pieces
Cut tomatoes, deseed and drain. Add the mint, chili, olive oil and lemon juice. Toss well and add arugula and avocado. Place at the side of the corn fritters
Serves 4-6
