- 3 cups corn kernels
- 1 small red onion, finely diced
- 2 eggs
- 1/2 bunch coriander
- 1 cup plain or buckwheat flour
- Salt
- Black pepper
- 1 large avocado
- 1 tomato, diced
- 1/2 bunch coriander, chopped
- 1 lime, juiced
- Olive oil
- Salt
- Pepper
- Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
- Stir through remaining corn, flour and baking powder until just combined.
- Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
- When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
- Combine all ingredients for the avocado salsa, toss very gently
