Sweetcorn fritters with avocado
Crisp little sweetcorn fritters bound with gram flour, served with mashed lime avocado and fresh tomato. They cook in a few minutes per side and suit brunch.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: baking powder.
Method
- Whisk the gram flour, baking powder, smoked paprika and half a teaspoon of salt with 100 ml of cold water to a thick, smooth batter.
- Drain the sweetcorn well and stir it in with the sliced spring onion. The batter should only just hold the corn together.
- Warm half the oil in a non-stick frying pan over a medium heat. Drop in heaped tablespoons of the mixture and flatten each one slightly. You should get about 8.
- Cook for 3 minutes without moving them, until the underside is deep golden and the edges look dry, then flip and cook for 2 to 3 minutes more. Work in two batches, using the rest of the oil.
- In the meantime, roughly mash the avocado with the juice of half the lime and a pinch of salt. Quarter the tomatoes.
- Serve the fritters with the avocado, the tomatoes and the rest of the lime in wedges.
Tip The batter should only just hold the corn together; too much liquid and the fritters spread thin. Flatten them gently so they cook through.
Per portion
| Energy | 525 kcal |
| Protein | 14 g |
| Carbohydrate | 42 g |
| of which sugars | 12 g |
| Fat | 30 g |
| of which saturates | 5 g |
| Fibre | 12 g |
| Salt | 0.59 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweetcorn1 tin
- gram flour80 g
- spring onion2
- avocado1
- cherry tomatoes130 g
- lime1
- baking powder½ tsp
- smoked paprika1 tsp
- olive oil2 tbsp
