A simple plate of corn fritters is made extra special by adding a dollop of avocado cream.
Ingredients
- 1 avocado, halved, stone removed, peeled
- 2 tablespoons extra-light sour cream (Pauls brand)
- 1 small red chilli, halved lengthways, deseeded
- Pinch of salt
- 1 x 420g can corn kernels, rinsed, drained
- 2 eggs, lightly whisked
- 2 tablespoons chopped fresh coriander
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
Method
- Step 1Place the avocado, sour cream and chilli in the bowl of a food processor and process until smooth. Taste and season with salt.
- 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.
- Step 3Serve fritters with avocado cream.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1449 kj
Energy
27g
Fat Total
6g
Saturated Fat
4g
Fibre
8g
Protein
112mg
Cholesterol
266.87mg
Sodium
4g
Carbs (sugar)
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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