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
Ingredients:
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
Method:
Place the 500 grams corn, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
Place in a large bowl, add whole corn and capsicum and stir to combine.
Heat 1 tablespoon of the vegetable oil in a non-stick pan over a medium to high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture into egg rings in a pan.
Cook in batches for 1 minute each side.
Drain on paper towels and keep warm in the oven.
Cook the rest of the cakes.
To make the salsa:
Place all the ingredients except avocado in a bowl and stir very gently to combine.
Gently place avocado on top. Do not stir as it breaks up.
Spoon onto plate and avocado will mix through.