Corn and avocado fritters
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!
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.
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).
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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Print Pin CommentIngredients
- 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
Instructions
- 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.
Fritter fan? Make my broccoli and feta fritters too!
These look ah-mazing! Corn + avocado = <3 <3
These look so great! Can’t wait to try when fresh corn arrives.
Those look delish! I love corn fritters, I can imagine how much better they would be with avocado. :)
What a shame I am ‘off’ corn at the moment! But everything else in this sounds delicious – maybe I could substitute cooked mushrooms for the corn? Or maybe chunks of feta as in your next recipe. Oh I do like corn ….. but not while trying to lose weight!
Mmm…these look nom-erific! I never thought of avocado as fritter “worthy”, but you’re right, avocado basically makes everything better! I’ll have to try these soon :)
I did them and it was fantastic. You will not be disappointed. I even made avocado salsa and ate with it, Yummy all the way!
Yay thanks Veonka!
i need these in my life ASAP. i love fritters in general but using corn and avocado at this time of the year sounds very fitting.
I read the title of this recipe in my Bloglovin’ feed and my mouth started watering before I ever saw any of the pictures. These sound fantastic!
I wonder if I could sneak the avocado past the husband… He hates it, I LOVE it.
Haha! You could experiment with mashing it up more so there are no lumps left – though you might need to use just half an avocado so that it still sets properly!
Yum!!! You can see the creaminess oozing out of these babies. Can’t wait to try!!
This obviously needs to be made asap!