Corn Fritters with Pineapple Salsa

While some recipes call for fresh corn off the cob, I prefer to use creamstyle canned corn. The creamy sauce serves to add to the flavour. These fritters will take a fair amount of fresh herbs. I use a mix from the garden, but just choose what you have on hand. These are frequently seen on cafe menus, teamed with the ubiquitous sweet Thai chilli sauce. I prefer a sharp pineapple salsa.

Corn Fritters

1 425g can creamstyle corn
1 medium onion, finely chopped
1/2 cup mixed, chopped fresh herbs (parsley, dill, sage, marjoram, basil, chervil - whatever you have)
3/4 cup flour
1 teaspoon baking powder
2 eggs, separated
salt
freshly ground pepper
a little milk

Place the corn in a bowl with the onions and herbs, Whisk in the flour, baking powder and the lightly beaten egg yolks and sufficient milk to make a dough batter. You may need about 1/4 cup of milk.(1) Don't make the mixture sloppy. Season with salt and freshly ground pepper.

Whisk the egg whites until firm and gently fold into the batter (2).

Heat a frypan or grill plate, turn it back to medium and lightly oil it then spoon on the fritter batter . Cook the fritters until the top side begins to bubble (3). Turn and cook until golden (4). Place in a pre-heated oven to keep warm until needed (5). Serve on a bed of rocket leaves with cherry tomatoes, and pineapple salsa.

Pineapple Salsa

1 cup fresh or canned pineapple chunks
1 spring onion, finely chopped
juice and zest of 1 lemon
1 teaspoon sugar
1/2 teaspoon chilli paste
1 tablespoon finely chopped mint
1/2 teaspoon salt

Coarsely chop the pineapple chunks and mix with the remaining ingredients. Chill until required.