corn fritters with roasted peppers, cilantro & feta


  • 1 can corn, drained
  • ½ c semolina
  • 2 eggs, beaten
  • ½ tsp ground black pepper
  • ¼ c roasted peppers, diced
  • ½ c coriander, chopped
  • ¼ c feta, crumbled
  • 1 spring onion, chopped
  • 1 tsp cumin
  • pinch of salt
  • pinch of dried chili flakes
  • 1 TB olive oil
  • fresh lime

Mix the corn, roasted peppers, coriander, cumin, spring onion, salt, chili flakes, black pepper and coriander in a large bowl. In a separate bowl, beat the two eggs. Mix into the corn mixture and stir in the semolina. Crumble the feta into the mixture and carefully mix.

Heat the olive oil in a frying pan over medium high heat. Drop a large spoonful of batter into the pan. Cook slowly and flip once the fritter becomes crisp and golden. Once cooked through, remove from the heat and keep warm while cooking the rest of the batter.

Serve with wedges of fresh lime and extra coriander. Makes 12 fritters.

Source: Feasting on Art


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