Corn fritters gone wild! With hunks of avocado, fresh coriander and zesty lime, these fritters are a step beyond the classic and make for one seriously tasty brunch idea. They're easily made gluten-free and are vegetarian friendly.
Pop to a café out my way and there’s a sure chance you’ll spy corn fritters on the brunch menu. Made with simple ingredients – corn fried in batter – they’re delicious and always hit the right spot👌.
With a million and one recipes for classic corn fritters on the internet, these are a bit different. They (untraditionally) feature hunks of avocado, coriander (aka cilantro USA friends) and lime zest – all great pairings with corn💃.
They also have half the corn blended into the fritter base, with the remaining whole kernels stirred through. This infuses a yummy corn flavour throughout – think creamed corn fritter meets whole corn kernel fritter.
As a nutritionist, I’m all about eating a diverse plant-forward diet. As a vegetarian-friendly meal, these corn fritters feature five different types of produce! Your good gut bugs will be stoked – a healthy microbiota community is heavily dependent on diet diversity (1).
To optimise your kitchen flow, here are some tried and tested tips:
Cut avocado into small chunks. Larger pieces may break the fritter apart as the batter has to try bind around this. Half centimetre cubes work well!
Get a fry pan warming up over a medium heat as you combine the last of your ingredients. Once the batter hits the pan it’ll start cooking with the heat searing a crust to help hold it together.
Flatten and shape with a spoon. Once you dollop your mixture into the pan, flatten and shape best into a round circle with the back of a spoon.
Fry until gloriously golden – but don’t rush it! These fritters require around 5 minutes over a medium heat each side. This creates a nice golden crust, while cooking them right through. If your heat is too high they’ll crisp nice on the outside, but remain soft and gooey on the inside – no thank you! See the bottom of the recipe for troubleshooting if this happens.
Use a fish slice or metal spatula to flip fritters. Being thin and flexible, they’re ideal for easily sliding between your fritter and pan. No tongs here!
These fritters make for a great Sunday brunch, easy peasy summer dinner, or yummy party appetisers (just fry them iddy biddy bite-size!).
They’re delicious plated with a leafy green salad, topped with grilled bacon or a hunk of smoked salmon, and a big dollop of Greek yoghurt.
They’re pretty irresistible hot off the pan and tend to go a bit soggy when sitting around for a while – so fry right before you intend to eat!
Here are commonly asked nutrition questions about the star of this fritter show – avocado!
Is avocado a fruit? By botanical classification, yes! While not sweet like other fruit, it falls under the definition of a fruit aka the “fleshy product of a tree or plant that contains a seed and can be eaten as a food” (1).
Is avocado rich in fat? It can be weird to think of fruit as rich in fat, but avocado is just that. While they’re botanically a fruit, they’re nutritionally considered a fat source – over 75% of their calorie content in fact! (2). This is one of the reasons why avocados are so incredibly versatile in the kitchen – their creaminess makes them an ace contender for creamy salad dressing bases and even desserts like this vegan chocolate mousse!
What type of fat is in an avocado? Avocados largely contain monounsaturated fat, along with a small amount of saturated and polyunsaturated fat. Most of that monounsaturated fat is a type called oleic acid, the same fatty acid found in olive oil – this type of fat is considered very healthy! (3)(4)
2cupscorn kernels,defrosted if frozen or rinsed if from a tin
2spring onions, whole way downsliced finely
¼cupcoriander leaves,finely chopped
½cup flour (plain or gluten-free)
Salt & pepper,to season
If corn kernels are wet from rinsing or defrosting, pat with a paper towel to remove excess moisture – this helps prevent soggy fritters!
Blend together eggs and one(!) of the cups of corn kernels.
Add blended egg and corn puree to a mixing bowl, along with chilli flakes, spring onions, the zest of the lime (finely grated) and coriander. Gently fold together.
Season mixture well with salt and pepper. Don't be shy with the salt!
Sift in flour and baking powder. Add remaining corn kernels. Gently fold through.
Dice flesh of the avocado into small chunks. Gently fold through.
Drizzle a fry-pan with oil and heat over a medium heat. Once hot, spoon heaped tablespoons of the mixture into the pan. Gently flatten each with the back of the spoon and shape into a circle. You will need to do this in batches!
Fry for 5 minutes each side (I time it!) or until gloriously golden. Check around the 4 minute mark to make sure they're not looking too crisp – if so, turn down your heat a smidge. When flipped over to the second side, press down on each fritter with fish slice to gently help flatten. Add a good glug of oil to the pan in between batches.
Serve with the lime juice from your zested lime squeeze overtop – enjoy!
Troubleshooting If your fritters are undercooked in the middle but can’t afford any more time in a hot pan, you can finish them off in the oven at bake 180 degrees celscius for 5 minutes.