Delicious as a light dinner or a super brunch or lunch, you can also add a green salad and pair them with poached eggs.
Serves: 4
INGREDIENTS
½ cup plain flour
½ teaspoon baking powder
1 teaspoon each sea salt, smoked paprika and cumin seeds
¼ cup chopped coriander, plus extra to garnish
1 large egg, size 7
2–3 tablespoons milk
1½ cups corn kernels (or kernels from 2 large corn cobs)
olive oil for cooking
To serve
Smashed Avocado (see recipe below)
Sour Cream Dressing (see recipe below)
Smashed Avocado (gf) (v)
2 large, ripe avocados
2–3 tablespoons lime juice
2 tablespoons finely
chopped coriander
sea salt and ground pepper
Sour Cream Dressing (gf) (v)
½ cup each sour cream and thick plain yoghurt
2 cloves garlic, crushed
finely grated zest 1 lime
1 tablespoon lime juice
sea salt and ground pepper
METHOD
Put all the dry ingredients, along with the coriander, in a large bowl and combine.
Whisk the egg and 2 tablespoons of milk together, then stir into the dry ingredients until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.
Heat a little oil in a sauté pan and cook spoonfuls of the mixture over a medium heat for about 3 minutes until cooked through. Drain on kitchen towels and keep warm in a low oven.
To serve: Divide the fritters among plates. Top with the smashed avocado, sour cream dressing and extra coriander.
Smashed Avocado (gf) (v)
Roughly crush the avocado flesh with a fork then stir in the remaining ingredients. Season generously.
Makes about 1½ cups
Sour Cream Dressing (gf) (v)
Whisk the sour cream until smooth, then stir in the remaining ingredients and season well. Cover and chill until ready to serve.
Makes 1 cup
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!