Corn and avocado fritters

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Corn and avocado fritters - crispy yet creamy, with just a hint of spice!

Corn fritters have always been one of my favourites. But now they have been surpassed – by corn and avocado fritters.

We all know that adding avocado automatically makes anything better, so really it shouldn’t have been a shock that these were so good, but I was actually pleasantly surprised at just how amazing an addition the avocado was!

Corn and avocado fritters - crispy yet creamy, with just a hint of spice!

As well as (obviously) adding flavour, the avocado also gives a gorgeous creaminess to the fritters. Plus, it turns the batter a bit green, which makes me weirdly happy. As you stir through the cubes of avocado, some of it stays chunky, while the softer pieces break down into the batter – it couldn’t have worked out better if I’d tried.

Corn and avocado fritters - crispy yet creamy, with just a hint of spice!

I love the way fritters end up crispy on the top and bottom, but soft in the middle. So creeeeamy! You really can’t beat avocado for creaminess. Along with the little nuggets of corn, and a finely chopped red chilli for a touch of heat… it’s just ridiculous.

These fritters made a great lunch, served alongside a stupidly simple tomato and black bean salsa (literally, tomatoes + black beans + coriander + lemon juice + olive oil + s and p).

Corn and avocado fritters - crispy yet creamy, with just a hint of spice!

By the way, while these fritters are irresistible when they’re freshly cooked, they go a bit soggy when reheated, so it’s best to cook them just before serving. Luckily they don’t take long to make!

Corn and avocado fritters

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5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 -3
Author: Becca Heyes


  • 50 g self-raising flour
  • 1 egg
  • 2 spring onions sliced
  • 130 g sweetcorn kernels
  • 1 mild red chilli finely chopped
  • 3 tbsp fresh coriander chopped
  • Salt
  • Black pepper
  • 1 avocado
  • 2 tbsp lemon or lime juice
  • 2 tbsp oil


  • Whisk together the flour and egg, and then add the chopped spring onions, sweetcorn, finely chopped chilli, and fresh coriander. Mix to combine, and season generously.
  • Dice the avocado, and add it to the mixture along with the lemon / lime juice. Stir gently until well mixed.
  • Heat the oil in a frying pan, and add a heaped tablespoon of the batter. Flatten it out slightly, and shape into a circle, before repeating with the remaining mixture – I ended up with 5 fritters in total, but you could make 4 or 6 fritters if you prefer. Depending on the size of your pan, you might need to do two batches.
  • Cook over a medium-low heat for around 5 minutes, until golden brown underneath. Carefully turn the fritters with a spatula, and repeat with the other side. Serve immediately.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Corn and avocado fritters - crispy yet creamy, with just a hint of spice!

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    1. I haven’t tried freezing these, so I can’t say for sure, but I always think it’s worth trying everything once :) I’d probably fry them first, then freeze them once they’ve cooled. Then you can reheat them in the oven. I’m not entirely sure how well the avocado would freeze though, they might end up a bit mushy or discoloured. Let me know how you get on if you try it!

  1. I LOVEEEE fritterssss!!!!!! And with the monsoons just around the corner, these avocado and corn fritters will be perfect with a cup of tea!