• Iris Windsor

Sweetcorn Fritters with Avocado Salsa!

Updated: Jan 7, 2020

This easy recipe is delicious and packs a serious nutritional punch! The children in our Kindergarten room experimented with this recipe recently, and it was a crowd favourite. Bonus points for sneaking a few extra veggies into the batter for the picky eaters!

Sweetcorn Fritters with Avocado Salsa


  • 1 kg fresh corn kernels

  • 250 g flour

  • 4 eggs

  • 1 capsicum finely diced

  • 2 red onions, chopped finely

  • 1 bunch coriander leaves

  • 2 teaspoon baking powder

  • Sea salt

  • Freshly ground black pepper

  • Oil for frying

Avocado Salsa:

  • 2 ripe avocados, stones removed and diced

  • 4 firm Roma tomatoes

  • Dash tabasco sauce optional

  • ½ cup (15 g) coriander leaves

  • Sea salt

  • 2 tablespoons lime or lemon juice

  • Freshly ground black pepper

  • 2 tablespoon finely chopped spring onions


  1. Place the 500 grams corn, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.

  2. Place in a large bowl, add whole corn and capsicum and stir to combine.

  3. Heat 1 tablespoon of the vegetable oil in a non-stick pan over a medium to high heat.

  4. When the oil is hot, drop 2 heaped tablespoons of mixture into egg rings in a pan.

  5. Cook in batches for 1 minute each side.

  6. Drain on paper towels and keep warm in the oven.

  7. Cook the rest of the cakes.

To make the salsa:

  1. Place all the ingredients except avocado in a bowl and stir very gently to combine.

  2. Gently place avocado on top. Do not stir as it breaks up.

  3. Spoon onto plate and avocado will mix through.