Sweetcorn, Coriander and Chilli Fritters with Avocado Salsa

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.

Ingredients:

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 lime
1 tablespoon / one drizzle of extra virgin olive oil
1 green chilli /. pinch of red chilli flakes (if you fancy it – I always do!)

Method:

Make the fritter batter:

1. 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.
2. 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:

1. Scoop out the avocado into a bowl and add the juice of half a lime and mix, mashing the avocado with a fork.
2. Add in the chopped plum tomatoes, coriander, chilli and season with salt and pepper, and add the olive oil.
3. Taste for seasoning, and maybe add some more lime if you want it to be more tangy.

Make the fritters:

1. 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.
2. 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.
3. 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!
4. 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).
5. Serve with the salsa, some yogurt or sour cream.