Avocado, Lime & Corn Fritters
Rating:
Ingredients:
- 2 cups corn kernels, defrosted if frozen or rinsed if from a tin
- 2 eggs
- 2 spring onions, whole way down sliced finely
- 1 small lime
- ¼ cup coriander leaves, finely chopped
- ½ tsp chili flakes
- ½ cup flour (plain or gluten-free)
- ½ tsp baking powder
- ½ table salt to season
- A few grids of pepper
- 1 avocado, ripe
Method:
- 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!
Notes:
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.
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.