Corn Fritters with Roasted Bell Pepper Sauce

Method

If using corn on the cob, cut the corn kernels.

If using frozen corn then defrost.

In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.

Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry.

Shape this mix into small balls and deep fry until crispy brown.

Serve with a roasted bell pepper sauce.


For the Sauce:

Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
Celsius or char on a grill.

Transfer into a bowl and cover with cling film.

This will crinkle the skin and make it easier to peel off.

Slice into two, de-stem and de-seed.

Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and
paprika into a thick luscious sauce.