Sweetcorn fritters are delicious little pancakes full of sunshine. They’re a staple on Australian brunch menus and I’ve noticed that they’ve found their way onto many a London cafe menu recently. Sweetcorn fritters are a great breakfast option and they’ve gone down a storm when I’ve made them for a brunch with friends- but recently I’ve made making them for dinner too, with a tangy avocado salsa. They’re a great quick and healthy mid week dinner.
This recipe will make about 10 fritters, but quite often I half the recipe which works really well. This is what you’ll need:
525g sweetcorn (ideally cut fresh from the cob but tinned works perfectly fine too)
1 small red onion
1 teaspoon baking powder
125g plain flour
Salt & pepper
Chuck all your ingredients into a food processor, but only put in about 2/3 of the sweetcorn at this stage and blitz until combined.
Move the mixture into a bowl and stir the other 1/3 of the sweetcorn through.
That’s your fritter batter done- how easy is that!? Now the avocado salsa- you’ll need:
2 spring onions
a handful of cherry tomatoes or 1 big tomato
the juice of 1 lime
a dash of tabasco
Salt & pepper to taste
Chop up all your ingredients and mix them together in a bowl. Make sure to remove the seeds from the tomatoes first.
Now to cook the fritters, heat up a pan with some olive oil in it. Spoon on 2 heaped tablespoons of mixture for each fritter.
Fry for a couple of minutes on each side until the batter is cooked through and the fritters are golden brown.
You can keep the fritters warm in the oven whilst you cook all your batter. These sweetcorn fritters also freeze really well and can be re-heated in the microwave from frozen in about 1 minute.
But once they’re ready pop them onto a plate with your avocado salsa, some green leaves, a wedge of lime and tuck in. Enjoy x