Corn fritters with avocado dip
Enjoy brunch in true Aussie style with these classic corn fritters.
- Begin by preparing the dip. Blitz together the avocado, yoghurt, chilli, lime juice and coriander in a blender until smooth. Season to taste and set aside.
- For the fritters, sift the flour, baking powder and salt into a large bowl and stir to combine. Beat the eggs with the milk and 80g sour cream dip, then gradually whisk into the flour to form a smooth batter. Stir through the corn, spring onion, red chilli and coriander.
- Set a wide frying pan over a medium-high heat and add the oil. Use a tablespoon of batter per fritter, flattening them into a 10cm round. Fry for 2–3 minutes on each side until golden, keeping any cooked fritters warm until all the mix has been used up.
- Serve hot with the avocado dip, chilli, remaining sour cream and a handful of salad leaves.