Wed, 25 May 2016
A light lunch perfect with a cool beer (if you’re old enough) or home-made lemonade (if you’re not!)
INGREDIENTS:
· 4 80g pots of John West Infusions Tuna - Chipotle
· 100g plain flour
· 1tsp baking powder
· Seasoning
· 1/2 tsp of sugar
· 1/2 tsp of smoked paprika
· Medium egg
· 150ml milk
· 198g can sweetcorn kernels
· 1-2 jalapenos from a jar finely chopped
· 12 leaves of baby gem lettuce
· Sour cream to serve
PREPARATION METHOD:
Sift the flour, baking powder, sugar, paprika and seasoning into a large bowl.
Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with the jalapeno peppers.
In a frying pan, add 2 -3 tablespoons of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side or until golden and crisp on each side. Remove and drain on kitchen paper. Repeat until all the batter has been fried.
Serve 2-3 fritters with leaves of baby gem lettuce filled with Infusions Tuna Chipotle ( 1 80gcan per serving) and a spoonful of sour cream for dipping.