Thursday, June 27, 2013

Winter Fritters with Tuna, Corn and Courgette

Winter is definitely starting to set in, it’s harder to wake up, leave the house, in fact, the only thing that isn’t hard to do is eat. My winter alias is Juanita Solis. Today I served up beautiful winter fritters, with the base herbs warming the dish to bring the taste buds into season. The fritters are powered with chilli, cumin and smoked paprika and served with sweet chilli sauce and fresh mint leaves.

Yields 6 - 7
1 cup fresh corn
½ courgette/zucchini
1 small can tuna
1 regular potato
1 egg
½ cup flour
1 tsp chilli flakes
½ tbsp cumin
1 tsp powdered mustard
½ tsp smoked paprika
Mint leaves
Sweet chilli sauce  

In a bowl, combine grated courgette/zucchini, boiled potato, corn, tuna and herbs. Mix through to combine ingredients. Soon after add beaten egg and flour. The mixture should start to stick. On a medium heat, in olive oil, cook the fritters in a non stick pan, cooking 3 -5 minutes on each side. Press down once on each side, checking for excess liquid, a sign of a non cooked centre.

Serve with sweet chilli sauce and fresh mint leaves, for freshness. 

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