Jalapeno, Cheddar and Corn Fritters

Cut kernels from corn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop jalapeno (use some of the seeds if you like heat, discard if you prefer it mild). Finely slice spring onion. Roughly chop half the spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Tip! The fritters are very mild if the seeds are removed from the chilli. If you prefer you can leave it out altogether.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno, coriander, cheddar, corn, CHOPPED spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Tip! The mixture will make 3 good sized fritters per person or you can make smaller ones.

While fritters are cooking, combine the honey and chipotle mayonnaise and season with a squeeze of lime juice.

Serve fritters with the remaining spinach and cherry tomatoes, a generous dollop of aioli and a wedge or two of lime.

Cut kernels from corn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop jalapeno (use some of the seeds if you like heat, discard if you prefer it mild). Finely slice spring onion. Roughly chop half the spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Tip! The fritters are very mild if the seeds are removed from the chilli. If you prefer you can leave it out altogether.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno, coriander, cheddar, corn, CHOPPED spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Tip! The mixture will make 3 good sized fritters per person or you can make smaller ones.

While fritters are cooking, combine the honey and chipotle mayonnaise and season with a squeeze of lime juice.

Serve fritters with the remaining spinach and cherry tomatoes, a generous dollop of aioli and a wedge or two of lime.