Corn Fritters With Mango Salsa

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 2/3 cup milk
• 4 corn cobs kernels removed
• 1 red pepper small, deseeded, diced
• 1/4 cup fresh chives chopped
• 2 tablespoons butter
• 3 tablespoons olive oil
• 5 cups arugula
• crusty bread to serve
• 1 mango peeled, stoned and chopped
• 1 cucumber halved, deseeded and chopped
• 1 tablespoon lime juice
• 1 handful cilantro leaves fresh, chopped
• 1 red chili deseeded and finely chopped, optional
• 1 teaspoon extra-virgin olive oil

1. Sift flour and baking powder into a large bowl. In a separate bowl, whisk eggs and milk until combined. Make a well in center of the flour and add milk and egg mixture and whisk until smooth. Stir in corn kernels, pepper and chives. Season to taste. Set aside to rest.
2. For the mango salsa, place all ingredients in a bowl and toss to combine. Season to taste and chill until required.
3. Heat one-third each of butter and olive oil in a frying pan over medium heat. Scoop 1/2 cup measures of batter to make 3 individual fritters per batch. Spread out so that mixture cooks evenly. Cook for 3 mins on each side, or until golden and cooked through. Remove from pan and cover with foil. Repeat with remaining butter, oil and batter.
4. Place some arugula on plates and top each with a corn fritter. Season with sea salt and pepper to taste. Top with few more arugula leaves, another fritter and season again. Spoon mango salsa over the top and drizzle stack with salsa juices. Serve with crusty bread on the side.

flour, baking powder, eggs, milk, corn cobs, red pepper, fresh chives, butter, olive oil, arugula, crusty bread, mango, cucumber, lime juice, handful cilantro, red chili, extravirgin olive oil

Taken from www.yummly.com/recipe/Corn-Fritters-with-Mango-Salsa-1400073 (may not work)