The avocado salsa topping on these tender little fritters adds a burst of freshness, with just a touch of heat from the pepperoncini.
INGREDIENTS
Fritters
⅓ cup plain flour or gluten-free flour
1 egg
1 teaspoon baking powder
1 teaspoon each ground cumin and coriander
pinch chilli powder, optional
1 teaspoon sea salt
2 tablespoons chopped mint
1½ cups frozen sweetcorn kernels, thawed
Salsa
1 avocado, diced
1 spring onion, thinly sliced
3 pepperoncini, diced
finely grated zest 1 lemon
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
To garnish
¼ cup sour cream
baby mint leaves
METHOD
Fritters: Put the flour, egg, baking powder, spices, salt, mint and half of the corn in a food processor and process until well combined. Tip into a bowl and stir in the remaining corn.
Brush a sauté pan with a little oil and cook tablespoons of the batter over a medium low heat for 2 minutes each side until golden and cooked through.
Salsa: Combine all the ingredients in a bowl and season.
To assemble: Place the warm (not hot) fritters on a serving platter and top with a dollop of sour cream then a spoonful of salsa. Garnish with a mint leaf and serve immediately. Makes about 16
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.