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Corn fritters with creamy avocado dip

Corn fritters with creamy avocado dip image
Difficulty Medium
Preparation 0 min
Cooking 25 min


4 servings
  • For the fritters

    • 140   g
    • 1   tsp
    • 0,5   tsp
    • 2  
    • 1   tub
    • 1   tin
    • 6  
    • 1  
    • 0,5   packs
    • 2   tbsp
  • For the avocado dip

    • 2  
    • 100   g
    • 1  
    • 1  
    • 0,5   packs
  • To serve



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

  1. Begin by preparing the dip. For creaminess, blitz together the avocado, yoghurt, chilli, lime juice for zing 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 for bite, spring onion, red chilli for kick 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.