Serves 4
Preparation time: 20 min
Cooking time: 10 min
FRITTERS
1 can (400 g) sweetcorn kernels
375 ml (1½ c) self-rising flour
2 ml (½ t) paprika
250 ml (1 c) soda water
salt and pepper
1 egg white
oil for deep-frying
SALSA
2 mangos, cubed
100 g baby tomatoes, halved
1 red onion, chopped
1 FRITTERS Whisk together the sweetcorn, flour, paprika and soda water.
2 Whisk the egg white until double in volume and fold into the batter.
3 Heat a pot half-filled with oil over medium heat. Deep-fry spoonfuls of the batter in the heated oil until golden. Drain on paper towels.
4 SALSA Mix the ingredients and serve with the fritters and sweet chilli sauce.
- Hope Malau