Let’s Cook – a recipe for corn fritters and avocado salsa makes for a super finger food lunch!

My kids don’t care much for avocado, leaving this delicious avocado salsa to be devoured by the grown-ups while they squirt a mountain of tomato sauce on top of their corn fritters. However you devour them,these corn fritters make an awesome finger food lunch, perfect for a leisurely weekend.

A Thermomix recipe from the ever talented Louise Fulton Keats, this recipe can just as easily be made in a regular food processor or by hand using a grater and your fab knife skills.



For avocado salsa

1 spring onion, trimmed and cut into pieces
10g coriander leaves and stems
1 tomato, cut in quarters and seeded
1 ripe avocado, flesh only
1 tablespoon lemon juice
salt and pepper to taste

For corn fritters

1 zucchini, quartered
1 410g tin of sweetcorn kernels (or fresh corn if you have it!)
3 spring onions, trimmed and cut into pieces
2 eggs
5 coriander sprigs, leaves only
150g self raising flour
salt and pepper
oil for shallow frying

sour cream / lemon / chilli jam / tomato sauce to serve


  • I start with the avocado salsa. Place the spring onion and coriander into the mixing bowl and chop 3 seconds on speed 7. Scrape down the sides of the bowl and add the seeded tomato, chop 2 seconds on speed 6.


  • Add the avocado and lemon juice and mix for 8 seconds, reverse, speed 3. Season to taste. If your avocado isn’t quite ripe, it will just be a little chunky – you can mix it for an extra couple of seconds if you prefer it to be less rustic. Transfer to a bowl, cover with cling wrap and set aside.
  • Use a clean Thermomix bowl to make the corn fritters. Place the zucchini into the bowl and chop 3 seconds on speed 5 (or until it looks finely grated). Transfer to a sieve and squeeze out any liquid. Set aside.


  • Place half of the corn kernels, the spring onion, eggs, coriander and flour into the mixing bowl and mix for 5 seconds on speed 5. Add the grated zucchini back to the bowl, together with the remaining corn kernels and a pinch of salt and pepper. Mix 5 seconds, reverse, speed 3 – or until completely combined.


  • Heat a non-stick pan with a glug of oil to medium heat. Drop tablespoons of the mixture into the pan and cook for a few minutes each side, until cooked through. Remove from pan to paper towel to drain any excess oil.


Serve corn fritters immediately with the avocado salsa and sour cream – or I can highly recommend pairing them with chilli jam. Don’t forget the sauce for the kids! This recipe makes about 20 small corn fritters (if using a tablespoon measurement) and a cup of avocado salsa.

Make sure to browse our recipe archives for more great meal ideas and treats to try.

Subscribe to Babyology

Our email newsletters keep you up to date with what’s happening on Babyology.

We also have special newsletter-only offers and competitions that are exclusive to Babyology subscribers.

Sign up below:

  • This field is for validation purposes and should be left unchanged.

Send this to a friend