Corn, Coconut and Herb Fritters with Avocado and Rocket
Photography by Photography by Vanessa Wu.

Serves: 6
INGREDIENTS
350 ml coconut cream
1⁄2 cup long thread coconut, lightly toasted
4 spring onions, finely sliced including some green
1⁄2 cup packed coriander leaves, chopped
1 1⁄2 cups cooked, fresh sweetcorn kernels or 1 x 410 gram tin sweetcorn kernels
1 egg, separated 2/3 cup self raising flour
sea salt and freshly ground pepper
1 cup crème fraîche
2 tablespoons chopped coriander
2 avocados rocket leaves
METHOD
Combine the coconut cream, coconut, spring onions, coriander, sweetcorn, egg yolk and the flour in a large bowl. Season well. Set aside for 20 minutes.
Beat the egg white to firm peaks and gently fold into the batter.
Place a large sauté pan over medium heat and brush with a little butter. Use a 1⁄4 cup of mixture for each fritter and cook until bubbles appear on the surface and the underside is nicely golden. Turn and cook the other side. Place on a wire rack in a low oven to keep warm and repeat with the remaining mixture.
Combine the crème fraîche and coriander and season with salt and freshly ground pepper.
To serve: Place 2 fritters on each plate and top with rocket leaves, sliced avocado and a dollop of crème fraîche. Garnish with coriander and a lemon wedge and serve immediately. Serves 6
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Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!