1 Avocado, diced
2 Spring onion, thinly sliced
½ Bunch of coriander, stems finely chopped and leaves picked
Juice of 1 lemon
4 Cobs, corn kernels removed (or 200g frozen corn, defrosted)
⅔ Cup self-raising flour
Pinch of salt
1 Tablespoon olive oil
Pickled red onion:
1 Small red onion, thinly sliced
½ Cup apple cider vinegar
2 Tablespoons caster sugar
½ Cup water
1 Teaspoon fennel seeds
- Place onion in a medium bowl. Combine apple cider vinegar, sugar, water, fennel seeds and peppercorns in a small saucepan and heat until sugar dissolves. Pour pickling liquid over onion and set aside to cool.
- Combine avocado, spring onion, coriander leaves and lemon juice in a small bowl.
- Place half the corn, flour, eggs, coriander stems and salt in a small food processor. Blitz until smooth, then fold in remaining corn. Heat oil in a large frying pan over medium-high heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes each side or until golden and cooked through. Remove fritters from the pan and keep warm while cooking the remaining mixture.
- Serve fritters topped with avocado salsa and pickled red onion.
1680kJ (401 cal)