Delicious as a light dinner or a super brunch or lunch, you can also add a green salad and pair them with poached eggs.
Serves: 4
INGREDIENTS
½ cup plain flour
½ teaspoon baking powder
1 teaspoon each sea salt, smoked paprika and cumin seeds
¼ cup chopped coriander, plus extra to garnish
1 large egg, size 7
2–3 tablespoons milk
1½ cups corn kernels (or kernels from 2 large corn cobs)
olive oil for cooking
To serve
Smashed Avocado (see recipe below)
Sour Cream Dressing (see recipe below)
Smashed Avocado (gf) (v)
2 large, ripe avocados
2–3 tablespoons lime juice
2 tablespoons finely
chopped coriander
sea salt and ground pepper
Sour Cream Dressing (gf) (v)
½ cup each sour cream and thick plain yoghurt
2 cloves garlic, crushed
finely grated zest 1 lime
1 tablespoon lime juice
sea salt and ground pepper
METHOD
Put all the dry ingredients, along with the coriander, in a large bowl and combine.
Whisk the egg and 2 tablespoons of milk together, then stir into the dry ingredients until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.
Heat a little oil in a sauté pan and cook spoonfuls of the mixture over a medium heat for about 3 minutes until cooked through. Drain on kitchen towels and keep warm in a low oven.
To serve: Divide the fritters among plates. Top with the smashed avocado, sour cream dressing and extra coriander.
Smashed Avocado (gf) (v)
Roughly crush the avocado flesh with a fork then stir in the remaining ingredients. Season generously.
Makes about 1½ cups
Sour Cream Dressing (gf) (v)
Whisk the sour cream until smooth, then stir in the remaining ingredients and season well. Cover and chill until ready to serve.
Makes 1 cup
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