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Corn fritters with creamy avocado dip recipe image

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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 Red chillies Red 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
Red chillies Red chilli
(deseeded and chopped)

Corn fritters with creamy avocado dip

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25 min
(149)

Method

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.