Sweetcorn Beignets

Serve these delicious corn bites alongside your next Mexican fiesta spread

Healthy Diet

By Healthy Diet

Serves: 20
cals 119
Sweetcorn Beignets

Ingredients

  • 3 sweetcorn cobs, cooked, kernels sliced off
  • 200g tapioca flour
  • 150g polenta
  • 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

Method

  1. 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.
  2. 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.
  3. 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

cal

119

fat

6.8g

protein

1.2g

sat fat

0.9g

salt

0.17g

carbs

12.5g

sugars

1.3g