Summer fritters
Make the most of the abundance of fresh corn in summer to create these corn fritters. They are great for brunch or dinner and are perfectly paired with a fresh, zesty avocado and edamame salsa.
Ingredients
Method
Ingredients
Fritters
- 4 cobs fresh corn kernels* or 4 cups frozen corn kernels, defrosted
- ½ cup flour
- 1 ½ teaspoons baking powder
- ¼ cup cornflour
- 3 eggs
- ¼ teaspoon salt
- Pepper, to taste
- Oil, for frying
Avocado and edamame salsa
- 2 avocados*, cubed
- 100g shelled edamame beans*, steamed and cooled
- ½ red onion*, finely diced
- 1 lemon*, juice and rind
- Handful fresh parsley or mint, chopped (optional)
- Salt and pepper, to taste
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Combine all the salsa ingredients in a bowl and toss. Season according to taste and set aside.
- Combine the fritter ingredients in a large bowl.
- Heat enough oil to thinly coat the bottom of a large non-stick frying pan on the stove over medium high heat.
- Ladle tablespoonfuls of the fritter batter onto the frying pan and cook in batches for about 3 minutes on each side, or until golden brown. Place on a plate once cooked and repeat the process until all the batter is cooked.
- To serve, portion fritters and salad onto plates.
Cooking tips:
If desired you can add grated cheese into the batter.
Adapt it:
Use gluten free flour and baking powder if needed. You can also use frozen corn and/or peas which have been defrosted if you like.
Leftover tips:
Freeze any remaining fritters in containers or reusable bags and reheat on the stove or in the oven, or keep in the fridge and eat for lunch the next day along with any remaining salsa.