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       Sweetcorn fritters with mango and avocado salsa

       These gorgeous light fritters make a delicious brunch when eaten with the avocado and mango salsa, but they can be served on their own as a starter. You’ll need a good ripe avocado and mango for the salsa, which shouldn’t be made more than half an hour to an hour in advance or the avocado will discolour.

      MAKES 15–20 FRITTERS SERVES 4–6 VEGETARIAN

      2 eggs, separated

      3 tbsp milk

      50g (2oz) plain flour

      1 tsp baking powder

      ½ tsp salt

      200g (7oz) tinned or frozen and defrosted sweetcorn (drained weight)

      4–6 tbsp olive oil

       For the mango and avocado salsa

      1 avocado

      1 small or ½ medium-large mango

      2 spring onions

      1 tbsp extra-virgin olive oil

      2 tbsp roughly chopped coriander

      Squeeze of lemon juice

      Salt and ground black pepper

      1 First make the salsa. Peel the avocado and mango, remove their stones and cut the flesh into 1 cm (½ in cubes). Trim and finely slice the spring onions.

      2 Put all the salsa ingredients into a large bowl, gently mix together and season to taste with salt and pepper, then set aside.

      3 Place the egg yolks in another bowl and mix together with the milk. Sift in the flour, baking powder and salt. Mix together until smooth then stir in the sweetcorn.

      4 In a separate bowl, whisk together the egg whites until they form stiff peaks, then carefully fold into the corn mixture.

      5 Place a frying pan on a medium heat and add 3 tablespoons of olive oil. (If using a large frying pan, you may need to add more oil-it should completely cover the base of the pan.) When the oil is quite hot, add tablespoon-sized blobs of the mixture, very lightly flattening these with the back of the spoon if they are too lumpy. Cook for 30 seconds–1 minute or until golden and crusty underneath, then, using a fish slice or palette knife, gently turn over and cook for a further minute or so on the other side. They are cooked when they are golden in colour and have a light spring to the touch in the centre.

      6 Remove from the pan and drain on kitchen paper. Repeat with the rest of the mixture. (You can do several at once, but be careful not to overload the pan or they will stick together. You will need to add more oil for each new batch.) Serve as soon as possible; kept warm in a baking tray in a low oven where they can sit for about 30 minutes, though they are best eaten straight from the pan!