Make them for breakfast, lunch or dinner! These Corn Fritters With Avocado Salsa are a light yet filling meal and oh so delicious. We love using produce that is in season, however you can fry off canned corn if you can’t get your hands on any cobs! HOT tip: Add some fried Halloumi for a bit of extra somethin’ somethin’ on the side! You can also use only rice flour if you want to make them Gluten free. Vegetarian friendly.
Makes 8 large fritters
3 corn cobs
1 small red onion, chopped
½ cup basil, roughly chopped
2 eggs, whisked
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
3 tbsp olive oil, for cooking
Avocado tomato salsa:
1 ripe avocado, roughly chopped
1/2 cup cherry tomatoes, roughly chopped
¼ cup basil leaves, roughly chopped
1 lime, juiced
1/2 tbsp olive oil
Salt & pepper, to taste
Grill corn cobs for 10 minutes on high heat, turning every few minutes to char on each side. Set aside to cool then slice corn off the cob.
In a food processor, pulse together 2/3 of the corn kernels (reserving other 1/3), onion, egg, basil, cumin, salt and pepper until mixture is roughly pureed.
Transfer mixture to bowl. Stir in remaining cup of corn kernels, rice flour, regular flour and baking powder till combined.
Heat a tablespoon of olive oil in large frying pan over medium-high heat. Once hot, drop around 3 tablespoons of batter into the pan per fritter and cook for 2-3 minutes on each side, until golden. Repeat till all batter is used.
Make avocado tomato salsa by mixing all ingredients in a bowl.
Serve corn fritters stacked up, topped with avocado tomato salsa.