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Corn fritters with lemony cucumber salad
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Whip up delicious corn fritters with zesty cucumber salad in just 30 minutes with Curtis Stone's recipe.
Ingredients:
  • 1 continental cucumber, seeded, diced (about 2 cups)
  • 1 truss tomato, diced (about 1/2 cup)
  • 60ml olive oil
  • 1 lemon, zest finely grated, juiced
  • 3 large eggs
  • 75g plain flour
  • 600g corn cob
  • 120g tasty cheese
  • 2 spring onions (about 35g each), thinly sliced
  • 62.50 ml fresh flat-leaf parsley, chopped, plus more for serving
  • 18.40 gm canola oil, divided
  • 120g mixed baby salad leaves
  • 1 avocado, peeled, pitted, sliced
  • 80g sour cream
Instructions:
  • Combine cucumbers, tomatoes, oil, lemon zest, and 2 tablespoons of lemon juice in a medium bowl. Season with salt and extra lemon juice to taste. Let the salad sit.
  • In a separate bowl, combine eggs and flour until a smooth mixture forms. Gently mix in corn, cheese, onions, parsley, 1 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 2 teaspoons oil in a large heavy frying pan over medium-high heat. Spoon 1/2 cup portions of corn mixture into the pan, flatten with a spatula to about 1.5cm thickness, and cook for 2 minutes per side until golden. Transfer to paper towels. Add remaining 2 teaspoons oil to pan and repeat with remaining corn mixture.
  • To assemble the dish: Distribute greens and avocado onto four plates. Top with corn fritters and a dollop of sour cream. Drizzle cucumber salad over and around the fritters. Garnish with parsley and serve.

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