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Corn fritters are a breakfast dish that I really enjoy but realised I hadn’t had for ages! I simply had to make a batch. They are cheap, quick and easy to make. I fried these fritters in a pan but they also work perfectly well baked in the oven, although baking will take longer than frying, probably about 20 minutes on 180c. ¬†Alternative topping include pesto, barbecue sauce and sweet chilli sauce. The fritters also work wonderfully in a sandwich on lovely fresh bread!

**Corn fritters

** Ingredients:

  • 1 onion, finely diced
  • 3 cloves garlic, peeled and finely diced
  • 2 red chillies (or to taste), finely diced
  • 1 tin corn kernels, drained (or corn from 1 refresh corn on the cob)
  • 1 zucchini grated
  • salt and pepper to taste
  • 1.5 cups flour
  • 1 cup plant milk ( I used rice milk)
  • olive oil (or oil of choice) to cook

Instructions:

  1. Fry onion, garlic and chillies for 2-3 minutes with a splash of oil. Allow to cool
  2. Meanwhile, place corn kernels, zucchini, salt and pepper into a bowl and stir well
  3. Add flour and mix.
  4. Gradually add milk. To make chunky fritters (as opposed to those that are a bit more pancake like) you want the mix to be like wet veggie patties rather than a runny batter.
  5. Heat 3 cm oil in non-stick pan to a medium heat.
  6. Gently place fritters in oil and fry until golden on both sides (about 5 minutes per side.
  7. Place onto absorbent kitchen paper to remove excess oil.
  8. Serve hot with guacamole

**Guacamole:

** Ingredients:

  • 1 avocado, peeled and deseeded
  • Juice of 1/2 lime
  • 1/2 small red onion, finely diced
  • 1 small red chilli diced
  • 1/2 teaspoon cumin (more to taste)
  • Salt and pepper to taste

 Instructions

  1. Mash avocado in a small bowl with a fork.
  2. Add remaining ingredients and adjust seasonings to taste.

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