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Corn fritters with avocado salsa

Name: Corn fritters with avocado salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup (150g) plain flour; 1 teaspoon baking powder; 1 tablespoon caster sugar; 2 eggs; 1/2 cup (125ml) 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 (80ml) sunflower oil; 12 slices flat pancetta, grilled; Roasted cherry truss tomatoes, to serve

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10m

15m

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Serve corn fritters with crisp pancetta and zesty avocado salsa for the perfect breakfast pick-me-up.

1 cup (150g) plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
2 eggs
1/2 cup (125ml) 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 (80ml) sunflower oil
12 slices flat pancetta, grilled
Roasted cherry truss tomatoes, to serve

Method

1.

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.
2.

To make the salsa, combine the avocado, lime juice and remaining capsicum and coriander in a bowl. Set aside.
3.

Heat 1 tablespoon 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.
4.

Serve fritters with avocado salsa, pancetta and tomato.