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Ingredients

servingservings

For the fritters


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

For the avocado dip


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

To serve


	Green salad Green salad	Green salad
	Red chillies Red chilli	Red chilli
deseeded and chopped

Corn fritters with creamy avocado dip

Name: Corn fritters with creamy avocado dip
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 140 g flour; 1 tsp baking powder; 0.5 tsp salt; 2 eggs; 1 tub sour cream and chive dip; 1 tin sweetcorn (appox. 340g, drained); 6 spring onions (finely sliced); 1 Red chilli (finely chopped); 0.5 packs coriander (roughly chopped); 2 tbsp vegetable oil; 2 avocados (stoned and roughly chopped); 100 g Greek yoghurt; 1 green chilli (deseeded and finely chopped); 1 lime (juice only); 0.5 packs coriander (chopped); Green salad; Red chillies (deseeded and chopped)

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0:25 min

(122)

Method

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

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.

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