Relish: 2 – 3 hours, Corn cakes: 30 minutes
10 – 12
All Year

Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish? You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!

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Ingredients

Method

RELISH:

  1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
  2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
  3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)

 

CORN CAKES:

  1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
  2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
  3. In a large frypan heat a little butter over medium-high heat until melted.
  4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
  5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
  6. Serve the corn cakes with a little of the relish on top.

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