SERVES 4 | 35 MINUTES
1 cup self-rising flour
1 cup reduced-fat (2%) milk
1 cup frozen corn
1 large egg
1 heaping tablespoon pickled jalapeño chilies
2 oz feta cheese
1 English cucumber
4 ripe mixed-color tomatoes
2 tablespoons red wine vinegar
½ a bunch of fresh cilantro (½ oz)
2 scallions
1 ripe avocado
4 ripe bananas
olive oil
Put the flour, milk and corn into a bowl, crack in the egg, and season with a pinch of black pepper. Finely chop and add the jalapeño chilies, then crumble in half the feta and whisk to a thick batter.
Roughly chop the cucumber and tomatoes, then place in a salad bowl with the vinegar. Pick and roughly chop most of the cilantro leaves, trim and finely slice the scallions, then add to the bowl with a pinch of pepper and toss together. Quarter, pit and peel the avocado.
For the best results, cook one portion at a time: peel one of the bananas and halve lengthways, then place cut-side down to one side of a large non-stick frying pan over a medium heat with 1 teaspoon of oil. Spoon 2 separate ladlefuls of batter into the pan, and cook until the fritters are golden on both sides and the banana is caramelized. Repeat with the remaining ingredients, dividing the salad, avocado, remaining feta and cilantro between the plates as you go.
Frozen and canned corn is amazing, but for the ultimate experience, remove the kernels from fresh corn cobs.
