Corn Fritters with Roast Tomato and Salsa

This recipe is simple, easy to make and delicious! I mainly followed this recipe but made a few tweaks here and there. I also made some fresh tomato salsa to go with it. Here's my recipe:


Fritters


¼ cup (35g) plain flour
1 tablespoon corn flour
½ teaspoon baking powder
½-1 teaspoon salt
1 teaspoon (or more, if you like) chilli powder
1 small red chilli, finely chopped 
½ teaspoon smoked paprika
1 egg, beaten lightly
¼ cup (60ml) milk
1½ cups (250g) fresh corn kernels 
2 garlic cloves, minced
2 green onions (green shallots), sliced finely
2 tablespoons finely chopped fresh coriander


- Combine all the dry ingredients listed above
- In another bowl, whisk the egg and milk. Add this to the dry ingredients
- Add in corn, garlic, green onions and coriander
- Shallow fry until lightly brown on both sides


Roasted Tomatoes


12 small truss tomatoes, halved
2 teaspoons balsamic vinegar
2 teaspoons olive oil
sea salt and cracked black pepper, to taste


- Place tomatoes on a baking tray over baking paper. Drizzle with oil and balsamic vinegar. Sprinkle salt and pepper on top
- Bake in pre-heated oven at 180 degrees Celsius for approximately 20-30 minutes


Salsa


2 tomatoes, chopped into small bite size pieces
¼ onion, finely chopped
1 garlic clove, minced
2 tablespoons chopped coriander
juice of half a lemon
salt and pepper


- Mix all the above ingredients together. You might need to adjust the lemon juice, salt and pepper according to taste.