Corn fritters with lemony cucumber salad

Recipes / Salads

For a quick and easy 30 minute meal, try Curtis Stones fabulous corn fritters served with a lemony cucumber and tomato salad.

Recipe «Corn fritters with lemony cucumber salad» presented in category Recipes / Salads, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 1 continental cucumber, seeded, diced, 1 truss tomato, diced, 1/4 cup extra virgin olive oil, 1 lemon, zest finely grated, juiced, 3 large eggs , 1/2 cup plain flour, 3 cups corn kernels, 1 cup grated tasty cheese , 2 spring onions , thinly sliced, 1/4 cup fresh flat-leaf parsley, chopped, plus more for serving, 1 tbsp canola oil, divided, 120g mixed baby salad leaves, 1 avocado, peeled, pitted, sliced, 1/3 cup sour cream or Greek yoghurt.

Ingredients:

  • 1 continental cucumber, seeded, diced 
  • 1 truss tomato, diced 
  • 1/4 cup extra virgin olive oil 
  • 1 lemon, zest finely grated, juiced 
  • 3 large eggs 
  • 1/2 cup plain flour 
  • 3 cups corn kernels 
  • 1 cup grated tasty cheese 
  • 2 spring onions , thinly sliced 
  • 1/4 cup fresh flat-leaf parsley, chopped, plus more for serving 
  • 1 tbsp canola oil, divided 
  • 120g mixed baby salad leaves 
  • 1 avocado, peeled, pitted, sliced 
  • 1/3 cup sour cream or Greek yoghurt 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.