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
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