Sweetcorn fritters are delightful little things which make a tasty brunch. They are so versatile, today I have done a Mexican type fritter, but you can also remove the spices and add chilli, coriander, spring onion and some thai red curry paste for thai sweetcorn fritters- served with sweet chilli sauce.
Recipe serves 4 people- with about 3 fritters each
For the fritters:
- 150g plain flour
- ¼ tsp baking powder
- Pinch of salt
- 1 heaped tsp ground coriander
- 1 heaped tsp ground cumin
- 1 heaped tsp ground paprika
- 1 green or red chilli (optional)
- 1 egg, beaten (if vegan, replace this with a few tsp of soy milk to bind the mixture)
- ½ lemon, juiced
- 4 corn on the cobs, cooked (easier in the microwave) and kernels removed
- 125ml water
- A handful of coriander, chopped and some extra to garnish
For the avo:
- 3 avocados, 2 mashed and 1 cut into slices
- Olive oil
For the tomatoes:
- 4 tomatoes, cut in half
- Olive oil
- 1 tsp oregano
- Sriracha sauce (optional)
- Black sesame/ nigella seeds (optional)
Bacon, grilled (optional)
- Switch the grill on. Put the tomatoes on a tray and drizzle with the olive oil and oregano. Season. Grill until soft.
- Place all of the fritter ingredients in a bowl and mix well.
- Heat a few tsp of oil in a shallow pan. Once the pan is hot add a few tbsp of the mixture- you can use a ladle or ice cream scoop to get it them the same size.
- Cook for about 2 minutes, then flip. Cook for another 2 minutes until golden. Season.
- Put the cooked fritters in a foiled tray and put in the grill for 5 minutes, along with the tomatoes, just to finish off, and keep warm whilst you make the avocado.
- For the guacamole, mash the 2 avocados with the olive oil. Season.
- Serve the fritters with the tomato, sliced avocado, guacamole and bacon, if using.
- Sprinkle some black nigella or sesame seeds over the sliced avocado.
- Dress the plate with the Sriracha sauce.