Spicy Corn Pikelets with Chilli Tomato Salsa
There’s nothing like freshly picked sweetcorn, which doesn’t need cooking at all.
However, for those who want to produce an easy crowd pleaser, here’s a simple recipe. You could use self-raising flour. I prefer plain flour and adding my bicarb.
1 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp sweet chilli pepper (or capsicum)
Kernels from two fresh sweetcorn (Deb and Allan Seventy’s corn is stunning – available Jan-May)
180g plain flour
1 tsp bicarbonate of soda
Pinch salt and pepper
¼ tsp cayenne pepper
¼ tsp sweet paprika
1 Large Margaret River free range egg
250 ml flour (more or less, to provide a creamy, slightly firm batter)
40 or 50g parmesan cheese
Oil for frying.
For Salsa (all these ingrediants can be found at various MRFM stalls Dec-May)
500g fresh tomato flesh, diced
2 Tbsp torn basil leaves
1 Tbsp lemon juice
2 or 3 tsp sweet chilli sauce
2 or 3 tsp olive oil
2 Tbsp oil
In the olive oil or butter, gently fry onion, corn and chilli pepper.
Allow to cool a little.
Mix batter ingredients.
Mix onion, corn and sweet pepper into batter.
Fry spoonfuls in more oil and turn pikelets when brown.
Serve pikelets topped with salsa.