If you’re looking for some brunch inspiration, this is the dish for you! These sweetcorn fritters are packed with flavour using lots of coriander, green chillies and red onion, served with a fresh tangy avocado salsa and a squeeze of lime.
For the fritters:
4 cups of corn – I use frozen – it is easy, and tastes fresh
1 cup plain flour
1.5 teaspoons baking powder
1 cup of chopped coriander
1 medium sized onion, chopped
2 large eggs
3-4 green chillies, finely chopped (I used four, with seeds, and the dish was hot like I like it. Use less depending on your tolerance!)
Salt and pepper
For the avocado salsa:
2 ripe avocado
100 grams baby plum tomatoes (around 8 tomatoes. If you can’t use baby tomatoes, use 2-3 normal sized ones)
Small bunch of coriander, chopped into 1-2 tablespoons
1 tablespoon / one drizzle of extra virgin olive oil
1 green chilli /. pinch of red chilli flakes (if you fancy it – I always do!)
Make the fritter batter:
- Put two cups of defrosted sweetcorn and the eggs in a large bowl. Use a stick blender to pulse it, so it becomes a lumpy mix. You don’t want to get to the stage of a puree – you want it to still have some bits. If using straight from freezer defrost in microwave.
- Add the remaining sweetcorn (also defrosted), flour, baking powder, green chillies, coriander, and onion to the mix and stir to combine. Season with salt and pepper. You should now have a thick, gloopy batter.
Make the Salsa:
- Scoop out the avocado into a bowl and add the juice of half a lime and mix, mashing the avocado with a fork.
- Add in the chopped plum tomatoes, coriander, chilli and season with salt and pepper, and add the olive oil.
- Taste for seasoning, and maybe add some more lime if you want it to be more tangy.
Make the fritters:
- Heat a saucepan to medium. Add some vegetable oil. Spoon around 1 heaped dessert spoon of batter into the pan, and slightly flatten it so it is a nice round shape, around 2cm thick. Cook for around 3 minutes and turn. You should see the edges browning as the sign for it being ready to turn.
- After you have turned it, you may need to add a bit more oil in the pan and swirl it so it gets under the fritter. Continue to cook for a further 3 minutes.
- You can keep turning them after this to complete cooking if they are not yet crisp and browned. They are difficult to overcook on the inside – just don’t burn the outside!
- Use the first fritter as a tester for seasoning and batter thickness – you can add more flour if it is too wet, or more egg or even milk if it is too dry (but this is unlikely).
- Serve with the salsa, some yogurt or sour cream.