Always happy to find new “carriers” for all things avocado, corn fritters were a great find – There are lots of recipes about but most of them seem quite flour heavy – I cut back on some of the flour and added more corn, mixing some of it in a blender and leaving the other half whole to keep the texture. Fry up in advance and store in an airtight container until ready to use, add the topping just as you are ready to serve. S
Recipe (makes around 30):
150g plain flour
7 red chillies (4 for the cakes, 3 for the topping)
40g coriander (25g in the corn cakes, 15g for the topping)
Step one: In a food processor whizz half the sweetcorn with 25g coriander
Step two: Add four red chillies (no seeds), 3 eggs and whizz again, adding in the flour
Step three: Stir in the other half of your sweetcorn
Step four: Using a very lightly oiled pan, fry into fritters (each one was around the size of a large crisp). Turn using a palette knife and when cooked set aside on a kitchen towel. Once cool, store in an airtight container until ready to serve.
Step five: For the topping, mix the avocado with 3 red chillies (chopped, no seeds – i used the blender), the rest of the coriander and the juice of three limes (add salt and pepper to taste). Set aside leaving an avocado stone in to stop the mix from browning.