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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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0:25
min
(137)
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.
