Zingy Avocado Dip
1 reed avocado
⅓ cup full fat greek yoghurt
1 clove garlic, diced
1 large green chilli, deseeded and roughly chopped, taste first as some are very hot!
1 loosely packed cup coriander leaves
1 tablespoon lemon or lime juice
Sea salt
Cracked pepper
Zucchini, Corn & Chorizo Fritters
1 brown onion, finely diced
100 grams chorizo, finely chopped
1 large zucchini
1 whole corn, or ¾ cup corn kernels
1 roasted skinless roast capsicum, I used jarred, finely diced
¾ cup plain flour
2 size 7 eggs
⅓ cup chopped fresh coriander
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika
⅓ cup finely grated parmesan cheese
Sea salt
Cracked pepper
Neutral oil, such as rice bran or canola, for frying
Lemon wedges to serve
Zingy Avocado Dip
Place all ingredients in a small blender and blitz until smooth and combined.
Zucchini, Corn & Chorizo Fritters
Heat 2 teaspoons of oil in a large pan over a medium heat. Add the onion and chorizo and fry until the onions have softened but not yet taken on any colour. Set aside to cool down.
Grate the zucchini and place it in a bowl lined with a sieve. Sprinkle over a little salt and give it a little toss. This will help draw out any water. Set aside for 10-15 minutes then squeeze out any liquid with your hands.
Microwave the whole corn, husk and all, for 6 minutes. Use a sharp knife to cut the end off then squeeze the other end to push the corn out the cut end.
Alternatively, place it in a pot of boiling water and cook for 3 minutes.
Cut the kernels off the cob and place them in a large bowl along with all fritter ingredients, including the grated zucchini and fried onions and chorizo.
Mix until well combined.
Heat 2 tablespoons of oil in a large frypan over a medium heat. Fry the fritters in batches for 2-3 minutes on each side or until golden and cooked through.
To Serve
Serve fritters alongside avocado dip and lemon wedges.
Serve 2 as a main or 4 with a salad.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
