Sweetcorn fritters with lush avocado salsa
3 Large Golden Irish Omega 3 Eggs
Fresh corn kernels cut from 4 large corn cobs
(2 x 380g tins, drained)
5g / 1/2 oz chopped coriander leaves
125g / 4 1/2 oz plain flour
1 tsp baking powder
1 tsp ground coriander
Salt & pepper
Vegetable oil for frying
For the Avocado Salsa:
1 ripe avocado, diced
1 red onion, sliced
Juice & zest of 1 lime
Handful of coriander – roughly chopped
Preheat the over to 120ºC (250ºF/gas mark 1).
Place the corn kernels, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
Place the mix in a large bowl, add the remaining corn and stir to combine.
Heat 1 tbsp of oil in a non-stick frying pan over a medium to high heat.
When the oil is hot, drop 2 heaped tbsp’s of a mixture per sweetcorn cake into the pan and cook in batches of 3 for 1 minute each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with avocado salsa.
Method for the Avocado Salsa:
Put the red onion in a bowl with the lime juice and leave for 10 minutes. Drain off the excess liquid. Place all ingredients in the bowl and stir very gently to combine. Season to taste.