Sweetcorn Fritters with Smashed Avocado

, from Issue #94. February, 2021
Sweetcorn Fritters with Smashed Avocado

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


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


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