Tomatillo Salsa & Corn Fritters

Corn fritters with tomatillo salsa, black bean puree and kohl rabbi 

At the farmers market this morning I bumped into one of my favourite heroes, Adrian Izzard of Wild Country Organics. These days, he is rarely seen at any of his many farmers market stalls and concentrates on the serious business of farming and producing some of the very best produce in the land.  Farming is anything but an easy choice and working punishingly hard is a given.  Despite 15 years of grind and now relative success, Adrian is still infectiously joyful about the everyday business of growing, harvesting and the complications of being a primary producer.  We spend a good while putting the world to rights and swapping news.  On the stall, the fabulously animated Nathan introduced me to tomatillo, something I've never used.  I made a tomatillo salsa, as these enthusiastic salad merchants recommended.   Tomatillo is like a giant cape gooseberry with a tartness and a texture that resembles more of a tomato and apple combination. As with tomatoes, peaches, mangoes and melon, to name a few, chop finely and add together with some delicate onion family, garlic, chili, oil, lemon and herbs to produce a delicious salsa like creation.  It will virtually always work.

The sweet corn has just come in and this arrival always lifts my mood.  I made some simple corn fritters and served with the salsa and a grated kohl rabbi with lemon juice and olive oil.  It's worth remembering that kohl rabbi oxidises very quickly once cut, so add an acidulated dressing as quickly as possible.  This is a palate cleansing vegetable which keeps in fridge for a good couple of weeks. Perfect for slicing off a chunk and grating as an unusual & imaginative side.  (add any amount of herbs, dried fruit, nuts).

Farmers market still life: plum tomatoes, tomatillos, chills and sweet corn

Fritter mix : Boiled corn, red onion, chill, mint, coriander

Corn Fritters (for two)

• 1 corn on the cob
• half a red onion (or spring onions) finely chopped
• 1 red chili finely chopped
• Handful of mint, coriander washed & chopped
• 2 eggs beaten
• 50gm flour (I used gluten free)
• Sunflower oil

1. Boil the corn until cooked (about 3 minutes) and scrape off the kernels.
2. Mix together with red onion, herbs, 2 eggs and beat well. Add the flour and season well.
3. Heat the oil and fry spoons of the mixture until golden. Drain on kitchen paper.

Tomatillo Salsa

• 1 plum tomato
• 2 tomatillos
• Half a red onion finely chopped 
• garlic chopped to a paste
• Coriander
• Half a lemon juiced
• Chili 
• A few glugs olive oil 
• Salt & pepper

Chop the tomatoes & tomatillos very fine and mix all other ingredients.  Add oil and season well.