• 3 cups frozen corn
  • 2 eggs, lightly beaten
  • 150 g (1 cup) self-raising flour
  • 1 small red onion, finely chopped
  • 30 g (1 punnet) fresh coriander, finely chopped
  • 5 ml (1 tsp.) salt
  • Ground black pepper, to taste
  • Vegetable oil, for shallow frying
  • Fresh coriander, to serve
  • Sweet chilli sauce, to serve
For the smashed avocado salsa:
  • 2 medium avocados, peeled and stoned
  • 1 small red onion, coarsely chopped
  • 2 spring onions, sliced
  • 30 ml (2 tbsp.) lemon juice
  • 30 ml (2 tbsp.) fresh coriander, finely chopped


  1. To make the fritters, combine half the corn with the eggs and flour in the jug of a stick blender and whizz until creamy and combined. In a bowl add the remaining corn, onion and the chopped coriander and mix well with the creamed egg mixture. Season to taste with salt and pepper.
  2. Heat the oil in a medium frying pan. Cook heaped tablespoons of the batter, one at a time, until browned both sides and cooked through, about 3 – 5 minutes per side. Drain on absorbent paper. Keep cooked fritters warm in a warmer or oven at a low temperature until serving time.
  3. To make the salsa, combine all the ingredients in a bowl and mash lightly with a fork to combine.
  4. Serve fritters topped the avocado salsa and drizzled with sweet chilli sauce. Garnish with fresh coriander.