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Corn fritters with avocado salsa & beetroot relish

September 20, 2010

This would be great with smoked salmon. Or perhaps with poached eggs for breakfast… or both.

You’ll need

  • Beetroot relish (optional)
  • 3 corn cobs
  • Half a diced onion (caramelised)
  • 2 eggs
  • Handful of finely chopped coriander leaves
  • 100g of flour
  • 1 tsp baking powder
  • LOTS of salt and pepper
  • a small handful of roasted pine nuts (optional)

For the salsa

  • 2 avocados (diced)
  • a handful of diced coriander
  • big squeeze of lemon juice
  • 1 finely diced tomato
  • salt and pepper
  • Something with a bit of chili e.g. a fresh chili or a tsp of harissa, zhoug chili oil

To cook

Boil the corn in some salted water until cooked, then remove the kernels. Put the kernels, herbs, eggs, flour and all the other fritter ingredients in the blender and blend. Season REALLY well with salt and pepper. Set aside while you make the salsa.

For the salsa, mix the diced avocado, tomato and avocado together. Season with salt and pepper. Mix together a big squeeze of lemon juice, a dash of olive oil and something involving chili (a must). Pour over the salsa.

Heat a frying pan and add a little olive oil. Dollop the corn mixture in and fry for a minute each side for each fritter.

Serve with betroot relish or smoked salmon.

You may also like

Carrot & saganaki fritters

Zucchini and haloumi fritters

Middle eastern potato omelette

3 Comments leave one →
  1. cris permalink
    September 21, 2010 10:21 am

    aahh – shades (very, very dimly) of my childhood in the early ’60s – corn fritters were a Sunday night favourite in your Nanny’s kitchen, using the Sunbeam frypan recipe book. Of course, it was minus the coriander, chilli, avocado and even the onion and fresh corn (tins of creamed corn were all the go then).

  2. September 23, 2010 8:19 am

    Corn fritters ROCK. Such a great meal from basic ingredients (especially if you use canned corn). And make delicious leftovers. I always make a ton of them. I think Chad fell in love with me when I made these in the early days. So basic but so so very good. I serve mine with a simple gaucamole for that fatty, meaty aspect. I also use raw spring onions instead of cooked onion, which is quicker if you’re in a rush.
    I’m wondering if simon has ever made a corn icecream. I’ve seen corn in phillipino desserts lately.

    • September 23, 2010 9:07 am

      Can you believe it’s the first time I’ve made them?! I’m hooked now though. I wondered about spring onion, will give it a shot next time.

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