Corn Fritters with Avocado Salsa

corn fritters with avocado salsa 

Serves 4 

1 cup (150g) plain flour 

1 tsp baking powder 

1 tbs caster sugar 

2 eggs 

1/2 cup (125m1) milk 

2 corn cobs, husks removed, kernels sliced 

1/4 cup chopped flat-leaf parsley leaves 

1/2 cup chopped spring onion 

1 red capsicum, chopped 

1/2 cup chopped coriander 

2 avocados, chopped 

Juice of 1 lime 

1/3 cup (80m1) sunflower oil 

12 slices flat pancetta, grilled 

Roasted cherry truss tomatoes, to serve 

Sift flour, baking powder, sugar and 1/2 teaspoon salt into a bowl. 

Place the egg and milk in a separate bowl and whisk to combine, then add to the dry ingredients and stir to combine. 

Add the corn, parsley, spring onion and half the capsicum and coriander, then season and fold to combine. 

To make the salsa, combine the avocado, lime juice and remaining capsicum and coriander in a bowl. Set aside. 

Heat 1 tbs oil in a frypan over medium-high heat. 

In 3 batches, add 2 tablespoonfuls batter for each fritter to frypan and cook for 2 minutes each side until golden and cooked through. 

Keep warm and repeat with remaining oil and batter. 

Serve fritters with avocado salsa, pancetta and tomato.