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