Fritters are great for kids as they’re full of hidden veggies that your little ones will never know about.
These corn fritters are tasty and simple and served with a creamy avocado dressing and a fresh shaved fennel salad for a complete meal. These will be sure to leave everyone at the dinner table full and satisfied.
Perfect for breakfast, lunch, a light snack or even dessert, you really can’t go wrong with fritters.
Looking for more fritter recipes?
Ingredients
Method
Corn fritters
Heat a large, non-stick frying pan over high heat; cook bacon until golden and crisp. Transfer to a large bowl.
Add corn, garlic, tomato, paprika, chives, egg and milk; stir to combine. Add combined sifted flour and baking powder; season and stir to combine. Stand mixture for
10 minutes.
Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
Heat oil in same frying pan over medium heat. Spoon 2 tablespoonfuls of batter into pan; cook for 2 minutes or until bubbles appear. Turn fritters; cook until other side is lightly browned. Repeat with remaining mixture to make 8 fritters in total.
Combine fennel and extra chives in a small bowl. Season.
Serve fritters with fennel salad, avocado mixture and lemon halves, if you like.
If you’d rather cook fresh corn, the easiest way is to coat the cob lightly with cooking-oil spray, then cook it over the barbecue or on a griddle pan, turning the cob until it’s lightly charred all over. Then, place the cob on a board and slice off the kernels.
Note
