Enjoy brunch in true Aussie style with these classic corn fritters.
Corn fritters with creamy avocado dip
Ingredients
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
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Preparation
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.
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.
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.
