Corn Fritters with Avo Salsa

Laura Sharrad


  • 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


  1. 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.
  2. Stir through remaining corn, flour and baking powder until just combined.
  3. Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
  4. 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.
  5. Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
  6. To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
  7. Combine all ingredients for the avocado salsa, toss very gently
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