Ingredients

• 100g/3½oz flour
• 1tsp baking powder
• 2 free-range egg yolks
• 2-3 tbsp milk
• salt and freshly ground black pepper
• 2 free-range egg whites
• ½ tin sweetcorn
• 1 tbsp butter
• 3 tbsp sweetcorn
• ¼ red chilli
• diced
• ½ mango
• diced
• 3 tbsp coriander

Directions

• Preheat the oven to 220F/200C Fan/Gas 7.
• Whisk the flour
• baking powder and egg yolks in a bowl. Then add enough milk to make a stiff batter and season
• to taste
• with salt and freshly ground black pepper.
• In a separate bowl
• whisk the egg whites until stiff and then fold into the batter.
• Add the sweetcorn and fold through the batter mixture.
• Onto a baking sheet pour out portions of the sweetcorn batter. Place into the oven and bake for 5-10 minutes
• or until puffed up and set.
• Meanwhile
• in a saucepan
• add all of the salsa ingredients except for the coriander. Add a splash of water
• bring to the boil
• reduce the heat and simmer for five minutes.
• Add the coriander and stir through.
• Serve the fritters on a warm plate with the salsa beside.