Some things just taste better when you are outside………
We often make these little sweetcorn fritters for guests and they are a firm favourite! A lovely versatile recipe that can be used breakfast or brunch – add a poached egg and bacon and you will be worshiped!
They have been known to make to make their way to dinner; the perfect lazy Sunday evening meal served with roasted cherry tomatoes, rocket and tahini yoghurt, just the thing to prepare you for a busy week ahead!
They are of course best eaten with a view of the Luangwa river…
Sweetcorn Fritters and Guacamole Recipe
- 1 cups Cooked corn, either fresh or tinned (must be cooked)
- ¼ cup Red onion or spring onion, chopped small
- 1 tablespoons Coriander including stalks, chopped
- 1 ½ cups Self-raising flour (or normal flour plus 7.5ml baking powder and 1 pinch bicarb)
- 2 Eggs
- Milk (add as needed)
- Salt and pepper
Combine all ingredients. Add milk until the correct consistency is achieved -mixture must not be too runny or to too thick! Allow mixture to stand for 5 minutes.
Warm a non-stick pan with a little sun-flower oil on a low heat. Spoon about a tablespoon size dollops of the batter into the pan. Keep on a low heat and when mixture starts to bubble flip. Cook until golden and remove from the pan and keep aside until needed. Continue cooking the rest of the batch adding more oil when necessary as this aids the cooking.
Chef’s Note : Do not make the heat to high, as although the fritters will be lovely and golden outside the center will be raw! Low and slow works best!
The batter can be may also be made a day ahead and kept in the fridge until needed.
- 1 large avocado, peeled and chopped into cubes
- 1 large spring onion sliced thinly or ½ small red onion, finely chopped
- Good squeeze of fresh lemon or lime juice
Place all the ingredients in a bowl and lightly mash with a fork -this can be done according to preference!