- 0:05 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
A simple plate of corn fritters is made extra special by adding a dollop of avocado cream.
Ingredients
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1 avocado, halved, stone removed, peeled
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2 tablespoons extra-light sour cream (Pauls brand)
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1 small red chilli, halved lengthways, deseeded
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Pinch of salt
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1 x 420g can corn kernels, rinsed, drained
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2 eggs, lightly whisked
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2 tablespoons chopped fresh coriander
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2 tablespoons plain flour
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2 tablespoons vegetable oil
Method
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Step 1Place the avocado, sour cream and chilli in the bowl of a food processor and process until smooth. Taste and season with salt.
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Step 2Place the corn, egg, coriander and flour in a medium bowl and whisk until well combined. Heat the oil in a large non-stick frying pan over medium-high heat. Spoon 1 tablespoon of batter into the pan. Repeat to make 3 more fritters, spaced about 2cm apart, and cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 4 more fritters.
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Step 3Serve fritters with avocado cream.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
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1449 kj
Energy
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27g
Fat Total
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6g
Saturated Fat
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4g
Fibre
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8g
Protein
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112mg
Cholesterol
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266.87mg
Sodium
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4g
Carbs (sugar)
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17g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the sour cream in soups or on baked potatoes. Use the coriander in spicy Thai soups.
- Author: Jane Charlton
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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