Sweetcorn Fritters With Avocado And Tomato Relish
Sweetcorn Fritters with Avocado and Tomato Relish is an easy, healthy, and very tasty meal to prepare. Fritters are great for lunch or a picnic and they make for an excellent after school or work snack.
Fritters are crispy, golden-brown delights that have been enjoyed by people across cultures for centuries. They are essentially small portions of food that have been coated in batter and deep-fried [in our case shallow fried] until they turn irresistibly crispy on the outside. With their versatility, fritters can be made with a variety of ingredients, from vegetables and fruits to meats and seafood. [1]
When I was a kid, one of my older sisters took a fancy to making banana fritters; my memory of those fritters is of a mushy textured, rather unedible concoction. Fritters didn’t cross my path for many years, until one afternoon when a colleague dragged me to a new deli off Kensington Church Street in West London and ordered corn fritters. It turns out that deli was one of the first by Yotam Ottolenghi, who has gone on to inspire milions of people around the world through his cookbooks and restaurants throughout London.
This isn’t an Ottolenghi recipe, but Sweetcorn Fritters with Avocado and Tomato Relish was inspired by that visit to his deli nearly twenty years ago. The sweetcorn, tomatoes and avocados are superfood ingredients in this vegetarian recipe and the health benefits alone are motivation enough to whip up a batch, but the taste will make you a believer. Have this for lunch or add some grilled chicken for a hearty dinner. The fritters can be eaten cold with the relish at a picnic, and the best thing is, they can be frozen and re-heated on the hot fry pan.
Personally, I love Sweetcorn Fritters with Avocado and Tomato Relish for lunch; whether serving them to guests or eating them straight out of the lunchbox whilst sitting at my desk – either way, they are a winner in my book.
Enjoy!
Sweetcorn Fritters with Avocado and Tomato Relish
Equipment
- Digital electronic scales
Ingredients
- 250 grams Sweetcorn [about 1 cup] I use fresh sweetcorn from the cob, but you can use frozen; make sure it is thawed and drained before you begin to mix the recipe
- 75 grams Self Raising Flour [about 1/3 cup]
- 1 medium Egg, slightly beaten
- 65 ml Milk [ 2.3 ounces]
- 3 Large Spring Onion, minced 35 grams
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger optional
- 20 grams Chopped Coriander, split + extra for garnish [a good handful] Cilantro in America
- Salt & Cracked black pepper to taste
- 1 tablespoon Rapeseed Oil or other quality vegetable based oil
For the Relish
- 1 Large Ripe avocado
- 140 grams Chopped fresh tomatoes [5 ounces]
- 15 grams Minced red onion 1 Tablespoon
- 1 teaspoon Lime juice
- 1 teaspoon Chipotle Tabasco to taste
Instructions
- For the Fritters
- Gather and weigh your ingredients
- Put the sweetcorn, flour, egg, milk, spring onion, 1/2 coriander, and a pinch of salt and fresh cracked pepper in a bowl. Mix well and set aside.
- Heat the oil in a large, heavy bottom, non-stick frying pan over medium heat. spoon or ladle the batter into the pan to make 7 cm round cakes [2 1/2 inches]
- Cook in batches [adding more oil if required] for 2-3 minutes on each side, or until golden.
- Serve warm with the relish and the remaining sliced avocado.
For the Relish
- Cut 1/2 the avocado into 2cm [1 inch] squares- reserve the other 1/2 for garnish
- Toss the avocado, tomatoes, red onion, tabasco and lime juice together in another bowl and season with salt and fresh cracked pepper
