Corn hotcakes with tomato salsa

Jill Dupleix combines freshly fried sweetcorn fritters with a tasty tomato salsa to make a seriously flavourful vegetarian dish
By Jill Dupleix
Corn hotcakes with tomato salsa
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 300 g fine green beans
  • 100 g plain flour
  • 1 tsp baking powder
  • 2 large eggs, seperated
  • 150 ml milk
  • 1 pinches freshly ground sea salt and black pepper
  • 225 g cooked sweetcorn
  • 2 spring onions, finely chopped
  • 2 tbsp butter, or vegetable oil, for frying
  • 0.5 red onions, finely sliced

For the tomato salsa

  • 400 g canned chopped tomatoes
  • 2 cloves garlic, smashed
  • 0.5 tsp sea salt
  • 1 pinches freshly ground black pepper
  • 0.5 tsp sugar
  • 0.5 tsp dried oregano
  • 1 splashes olive oil


1. To make the salsa, combine the chopped tomatoes, garlic, sea salt, pepper, sugar, olive oil and oregano in a saucepan and bring to the boil. Cook down for 5 mins, stirring to avoid sticking and then leave on one side.2. Sift the flour and baking powder into a bowl. In a separate bowl, whisk the egg yolks and milk together and gradually add to the flour, whisking well until smooth. 3. Add the sea salt and freshly ground pepper, corn kernels and spring onion greens. 4. Whip the egg whites until stiff peaks form, and fold them into the corn batter. 5. Heat 1 tsp butter and 1 tsp oil in a non-stick frying pan and add a ladleful of batter to the pan.6. When the pancake is golden brown on one side, briefly fry the other side and remove from the pan, keeping warm. Cook the remaining hotcakes in the same way.

7. While the pancakes are cooking, blanch the green beans in salted boiling water for 4 minutes, until tender; drain and serve with the hotcakes. Accompany with the tomato salsa and scatter the hotcakes with red onions before bringing to the table.

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