Ingredients

Method

For the corn fritters:
• 1 x 410 g tin corn kernels, drained
• 1 cup self-raising flour, sifted
• 1 cup soda water
• Sea salt and freshly ground black pepper
• 1 free-range egg white, beaten
• Sunflower oil, for frying
For the mango-and-black bean salsa:
• 2 ripe mangoes, chopped
• 1 x 410 g tin black beans
• 150 g baby tomatoes, halved
• 1 red onion, chopped
• ¼ cup chopped coriander
• 2 cloves garlic, chopped
• Juice of 2 limes
• 3 T red wine vinegar
• 1 T extra virgin olive oil
For the Mexicola:
• 3 limes, cut into quarters
• Smoked salt, for dipping
• ½ cup tequila
• Ice cubes
• Coca-Cola, for serving

Method

Ingredients

To make the corn fritters: Mix together the corn, flour and soda water. Season and fold in the egg white.
Heat the oil over a medium heat and drop spoonfuls of batter into the oil. Cook until golden brown and crispy.
Drain on paper towel and serve with salsa and a big jug of Mexicola.

To make the mango-and-black bean salsa: Mix all ingredients together and refrigerate until ready to serve.

To make the Mexicola: Rub the rim of six glasses with a cut lime and dip into the smoked salt.
In a shaker, shake the tequila with the ice and lime quarters.
Pour into glasses and top up with ice-cold Coca-Cola.