Corn fritters and avocado salsa recipe: a super finger food lunch!

Posted in Recipes.

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 or a lunchbox snack.

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

0/5 (0 Reviews)

  • Makes : 20
  • Prep time : 20 mins
  • Cooking time : 10 mins

Corn fritters and avocado salsa ingredients

  • For the 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 the 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


  • For the avocado salsa:
  • Place the spring onion and coriander into the mixing bowl and chop for 3 seconds on speed 7. Scrape down the sides of the bowl and add the seeded tomato, chop for 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.
  • For the corn fritters:
  • Clean your Thermomix bowl (if using) to make the corn fritters. Place the zucchini into the bowl and chop for 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 for 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.

Browse our recipe section for more great meal ideas and treats to try. 


Get more babyology straight to your inbox