Corn fritters

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Ingredients

For the fritters

140 g g flour flour
1 tsp tsp baking powder baking powder
0.5 tsp tsp salt salt
2 eggs egg
1 tub tub sour cream and chive dip sour cream and chive dip
1 tins tin sweetcorn sweetcorn
appox. 340g, drained
6 spring onions spring onion
finely sliced
1 chillies chilli
finely chopped
0.5 packs pack coriander coriander
roughly chopped
2 tbsp tbsp vegetable oil vegetable oil

For the avocado dip

2 avocados avocado
stoned and roughly chopped
100 g g Greek yoghurt Greek yoghurt
1 green chillies green chilli
deseeded and finely chopped
1 limes lime
juice only
0.5 packs pack coriander coriander
chopped

To serve

Green salad Green salad
chillies chilli
deseeded and chopped

Corn fritters with avocado dip

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0:25 min
(94)

Method

Enjoy brunch in true Aussie style with these classic corn fritters.

  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with the avocado dip, chilli, remaining sour cream and a handful of salad leaves.

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