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
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.