Corn, feta and herb fritters with creamed avocado

October 16, 2014 (Last Updated: January 11, 2019)
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Corn, feta and herb fritters with creamed avocado

Serves: 16 – 20 bite-size fritters
Cooking Time: 45 minutes

Ingredients

  • FRITTERS
  • 500ml (2 cups) corn kernels, cooked
  • 1 whole spring onion, thinly sliced
  • 15ml (1 tbsp) basil, finely chopped
  • 15ml (1 tbsp) dill, chopped
  • 20ml (4 tsp) sweet chilli sauce
  • 1 round of feta, crumbled
  • 120g (1 cup) cake flour
  • 15ml (1 tbsp) sugar
  • 5ml (1 tsp) fine salt
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) paprika
  • 5ml (1 tsp) dried sage
  • 250ml (1 cup) plain yoghurt
  • 2 large eggs
  • olive oil, for frying
  • CREAMED AVOCADO
  • 3 avocados
  • 15ml (1 tbsp) lemon juice
  • 30ml (2 tbsp) balsamic vinegar
  • white pepper and salt, to taste
  • Tabasco sauce, to taste (optional)
  • grilled vine tomatoes, to serve
  • maple-glazed bacon, to serve

Instructions

1

For the fritters, combine the corn, spring onion, basil, dill, sweet chilli sauceand feta in a mixing bowl. Combine the flour, sugar, salt, baking powder, paprika and dried sage in a separate bowl and whisk in the plain yoghurt and eggs until smooth. Stir in the vegetable mixture and keep in the fridge for up to an hour before cooking.

2

For the creamed avocado, blend the avocados, lemon juice and vinegar together. Season with white pepper andsalt. Add a few drops of Tabasco sauce if you like it a bit spicy.

3

Heat a non-stick pan over medium heat and add a drizzle of olive oil. Drop tablespoons of the batter in the pan and cook until golden and crisp, about 2 – 3 minutes on each side. Keep them warm under a clean tea towel while you cook the rest of the fritters.

4

Serve the fritters with creamed avocado and lots of cracked black pepper. They’re perfect with grilledvine tomatoes and crispy bacon.

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October 16, 2014 (Last Updated: January 11, 2019) By
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