CHIPOTLE TUNA WITH SWEETCORN FRITTERS
A light lunch perfect with a cool beer (if you’re old enough) or home-made lemonade (if you’re not!)
Sift the flour, baking powder, sugar, paprika and seasoning into a large bowl.
Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.
Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with the jalapeno peppers.
In a frying pan, add 2 -3 tablespoons of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side or until golden and crisp on each side. Remove and drain on kitchen paper. Repeat until all the batter has been fried.
Serve 2-3 fritters with leaves of baby gem lettuce filled with Infusions Tuna Chipotle ( 1 80gcan per serving) and a spoonful of sour cream for dipping.
- 100g plain flour
- 1tsp baking powder
- 1/2 tsp of sugar
- 1/2 tsp of smoked paprika
- Medium egg
- 150ml milk
- 198g can sweetcorn kernels
- 1-2 jalapenoʼs from a jar finely chopped
- 4 80g cans of Infusions Tuna - Chipotle
- 12 leaves of baby gem lettuce
- Sour cream to serve