Corn Fritters With Avocado And Tomato Salsa

corn fritters

‘Corn fritters’ are one of those dishes that I only discovered when I lived in New Zealand. For some reason we don’t have them in France (not that I know of anyway) which seems like a real shame since they’re so damn delicious! The way I see it they are like fluffy savory pancakes, studded with corn kernels and flavored with spring onions. What’s not to love really? I usually serve them with a dollop of sour cream or chutney but they really do take on another dimension alongside a tomato and avocado salsa. It’s the perfect brunch dish!

corn fritters

corn fritters 2

corn fritters 3

Corn Fritters w/ Avocado & Tomato Salsa

For the Fritters

1/2 Cup (about 110g) Flour
1 can (about 400g) Sweet Corn Kernels, drained
1  large egg, whisked
1/3 cup (80 ml) of Milk
1 Tsp Baking powder
1/2 Tsp Salt
1 Spring (Green) onion (white and light green part only), finely chopped
Pinch of Pepper
Olive oil for frying

For the Salsa

1 avocado, diced
2 tomatoes, cored and diced
1 Tbs Coriander or Parsley, chopped
1 Tbs Lemon Juice
1 Tsp Olive oil
Salt + Pepper to taste


♥ Start by making the salsa by gently mixing all of the above ingredients in a bowl. Set aside.

♥  Sift the flour and baking powder into a separate bowl and season with salt and pepper. Add the egg, corn, green onions and milk. Stir to combine (do not over mix).

♥  Heat 1 Tb of olive oil in a non-stick frying pan over medium heat. Pour three tablespoons full of batter into the pan and cook for about 2 min on each side (or until golden). NB. You may be able to cook two or three fritters at a time depending on your pan size. Add more olive oil after each batch.

♥ Serve with the salsa.


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