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

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

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  • 6
  • Easy
  • Dairy free
  • 20 minutes
  • 15 minutes


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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