Corn fritters with mango-and-black bean salsa served with Mexicola

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.