Prep time: 10 mins
Cook time: 15 mins
3 cups (525g) corn kernels Freshly ground black pepper
1 small red onion chopped 1 cup flour
2 Eggs 1 tsp baking powder
¼ cup coriander leaves and some stems, chopped Sunflower oil for frying
1 tsp sea salt
1 tsp paprika or cayenne pepper
1 large (or 2 small) ripe avocado, stone removed and diced
1½ tomatoes, diced (about ¾ cup, diced)
2 Tbsp coriander, roughly chopped
2 Tbsp lemon or lime juice
2 Tbsp finely chopped spring onions or red onion
1 – 2 dashes tabasco sauce, optional
1 tsp salt
Freshly ground Black pepper, to taste
Turn on the oven to very low about 100°C- just to keep the fritters warm.
Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
Stir through remaining corn, flour and baking powder until just combined. Do not over mix or the fritters will be tough.
Heat 2 tablespoons of the oil in a frying pan over a medium high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1½ minutes each side, or until golden.
Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra coriander leaves.
Combine all ingredients, toss very gently.
- Fresh corn is best but you can use defrosted frozen or well drained canned corn kernels.