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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set