Serve these delicious corn bites alongside your next Mexican fiesta spread
By Healthy Diet
3 sweetcorn cobs, cooked, kernels sliced off
200g tapioca flour
½ tsp bicarbonate of soda
¼ tsp garlic powder
¼ tsp chilli flakes
1 tsp cumin seeds, toasted
330ml cider sunflower oil, for frying
flaky sea salt, to serve
FOR THE SALSA
1 tbsp extra virgin rapeseed oil
2 medium courgettes, finely diced
1 green chilli, diced
1 garlic clove, grated
1 green tomato, diced
1 tsp chopped coriander
For the salsa, heat the oil in a frying pan over a medium heat and fry the courgette for 3 mins or until lightly coloured. Off the heat mix in the chilli, garlic, tomato and coriander. Leave to cool, then add the lime juice and season to taste.
Whizz a third of the corn kernels in a food processor until smooth, then tip into a large bowl with the tapioca, polenta, bicarb, garlic, spices and seasoning. Whisk in the cider and remaining sweetcorn.
Heat the oil in a large saucepan until it reaches 180C. Working in batches, fry spoonfuls of the batter for 1-2 mins or until golden, then lift out with a slotted spoon onto a baking tray lined with kitchen paper. Sprinkle with salt and serve with the salsa. Always take care when using hot oil, and make sure to follow safety practices.
Nutrition: per serving
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The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.