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.
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.