Crispy Sweetcorn Fritters with Avocado & Lime
25 min · Easy
#quick#summer#vegetarian#weekend
The kind of breakfast that makes a Saturday feel like a holiday — sweet corn caught in a crisp golden crust, still steaming when the cool avocado and sour cream land on top. Ten minutes at the stove, a squeeze of lime, and the whole kitchen smells like a beach café.
Ingredientsfor 4 portions
- 4 ear Corn, kernels stripped from the cob
- 120 g All-Purpose Flour
- 2 large egg Large Eggs
- 80 ml Whole Milk
- 1 tsp Baking Powder
- 50 g Spring Onions, thinly sliced
- 15 g Cilantro, roughly chopped
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper, freshly cracked
- 3 tbsp Vegetable Oil, for frying
- 2 Avocado, ripe, sliced
- 1 Lime, cut into wedges
- 6 tbsp Sour Cream, to serve
Steps
- Prep everything first: strip the corn kernels from the cobs, thinly slice the spring onions and roughly chop the cilantro. Fritters move fast once the pan is hot.
- Whisk the flour, baking powder, salt and pepper together in a large bowl, then beat in the eggs and milk until you have a thick, smooth batter with no dry pockets.
- Fold in the corn, spring onions and cilantro. The batter should just cling to the kernels — if it slides straight off, rest it for 5 minutes to let the flour hydrate.
- Heat the oil in a wide frying pan over medium heat until a drop of batter sizzles on contact. Spoon in mounds of batter and flatten each one gently with the back of the spoon.
- Fry for 3–4 minutes per side, until deep golden and lacy-crisp at the edges. Don't crowd the pan — work in batches and keep the finished fritters warm in a low oven.
- Pile the warm fritters onto plates with sliced avocado and a spoonful of sour cream, squeeze over the lime and finish with the last of the cilantro.
