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Serves 4, cooking time 30 minutes
Ingredients
Corn Fritters
525g fresh corn kernels cut from 3 large corn cobs (alternatively use tinned corn kernels)
1 small red onion – chopped
2 eggs
15g coriander leaves – chopped
125g plain flour
1 tsp baking powder
sea salt & pepper
vegetable oil for frying
Avocado Salsa
2 ripe avocados – stones removed and diced
Small bunch of coriander leaves
2 Tbs lemon juice or lime juice
2 Tbs spring onions – finely chopped
1 tomato quartered, seeded and finely sliced
1 dash tabasco sauce (optional)
sea salt & pepper
Directions
Corn Fritters
Preheat the oven to 120°C.
Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and stir to combine.
Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
Avocado salsa
Place all the ingredients in a bowl and stir very gently to combine.
Serve with the avocado salsa.
