Corn fritters with tomato salsa and a TV show you can't miss

With Hannibal still more than a month away and the ages Sony has been taking to air the last two episodes of The Blacklist I started watching another TV series, a very short one – six episodes only for the first season – but immense when it comes to quality: Rectify was a fantastic surprise, and I got to it thanks to the lovely Amanda (thanks, dear).

The show is about Daniel Holden – portrayed beautifully by Aden Young –, a man who spent 19 years on death row and is released because of DNA evidence. Definitely not an easy subject and one that could easily be treated in a foolish and/or corny way, but not here; the writing is superb and so is the cast, and the great news is that there will be a second season, with four more episodes. \0/

Some more great news is that the once picky eater Mr. Scarpin continues to gladly try new dishes (thank heavens it was not something ephemeral linked to the trips to China and NY), and he loved these corn fritters, even though corn isn’t one of this favorite veggies. The idea was to serve the fritters with an avocado salsa just like the magazine suggested but the avocado I’d bought never got ripe, so a simple tomato salsa it was – and it tasted delicious.

Corn fritters with tomato salsa
slightly adapted from the always mouthwatering Delicious Australia

Salsa:
3 ripe tomatoes, seeds removed, diced
1 large onion, finely diced
juice of 1 lemon
2 tablespoons extra-virgin olive oil, or to taste
salt and freshly ground black pepper

Fritters:
150g all purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
½ teaspoon table salt
½ cup (120ml) whole milk, room temperature
2 eggs
2 large corn cobs, kernels removed
½ small onion, finely chopped
1 red chili, deseeded if too hot, finely chopped
¼ cup fresh parsley leaves, chopped
2 tablespoons chopped cilantro leaves
salt and freshly ground black pepper
canola oil, for frying

Salsa: place the tomatoes and onion in a medium bowl, add the lemon juice and olive oil, season with salt and pepper and mix to combine. Cover with plastic wrap and refrigerate while you make the fritters.

Fritters: sift flour, baking powder, sugar and salt into a large bowl. In a small bowl, whisk together the milk and the eggs. Pour over the dry ingredients and stir to combine. Add the corn, onion, chili, parsley and cilantro, season with black pepper and fold to combine.
Heat a drizzle of canola oil in a nonstick frying pan over medium-high heat. Working in batches, add 2 tablespoonfuls of batter for each fritter and cook for 1-2 minutes or until golden. Flip each fritter and cook until golden on the other side and cooked through. Keep them warm while you fry the remaining batter.
Serve the fritters immediately with the salsa on the side

Serves 4