For a quick and easy 30 minute meal, try Curtis Stones fabulous corn fritters served with a lemony cucumber and tomato salad.
- To make lemony cucumber salad: In a medium bowl, mix cucumbers, tomatoes, oil, lemon zest and 2 tablespoons lemon juice. Season with salt and more lemon juice if necessary. Set salad aside.
- To make corn fritters: In another medium bowl, whisk eggs and flour until smooth. Fold in corn, cheese, onions, parsley, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large heavy frying pan over medium-high heat, heat 2 teaspoons oil. Add four 1/2 cup mounds of corn mixture and, using back of a spatula, flatten to about 1.5cm thickness. Cook for 2 mins per side or until golden. Transfer to kitchen paper. Add remaining 2 teaspoons oil to pan and repeat to cook remaining corn mixture.
- To serve: Divide greens and avocado among four plates. Top with corn fritters and sour cream. Spoon cucumber salad over and around fritters. Sprinkle with some parsley and serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set