Ingredients
– 420g can corn kernels, drained and rinsed – 1/2 cup plain flour – 2 eggs, lightly beaten – 1 tablespoon finely chopped fresh chive – 2 green onions, finely sliced – 2 tablespoons olive oil
Ingredients
Avocado salsa: – 1 avocado, chopped – 1 tablespoon lemon juice – 1/2 red capsicum, finely chopped – 1/2 small red onion, finely chopped – 1 tablespoon chopped fresh coriander leave – 1 tablespoon sweet chili sauce
Method: 1. In a bowl, combine the corn kernels, plain flour, beaten eggs, chopped chives, and sliced green onions.
Heat olive oil in a large non-stick frying pan over medium heat. Spoon 1 tablespoon of the corn mixture per fritter into the pan.
Cook 8 fritters at a time for 4 minutes on each side or until they are golden and cooked through.
Transfer the cooked fritters to a plate lined with paper towel to absorb excess oil. Repeat with the remaining mixture to make a total of 16 fritters.
To make the avocado salsa, combine the chopped avocado and lemon juice in a bowl.
Add the finely chopped red capsicum, red onion, chopped coriander leaves, and sweet chili sauce.
Stir well to combine. Serve the fritters with the avocado salsa on top or on the side.