Prep time: 10 mins

Cook time: 15 mins

Serves: 4


3 cups (525g) corn kernels                                                            Freshly ground black pepper

1 small red onion chopped                                                           1 cup flour

2 Eggs                                                                                                    1 tsp baking powder

¼ cup coriander leaves and some stems, chopped           Sunflower oil for frying

1 tsp sea salt

1 tsp paprika or cayenne pepper

Avocado Salsa

1 large (or 2 small) ripe avocado, stone removed and diced

1½ tomatoes, diced (about ¾ cup, diced)

2 Tbsp coriander, roughly chopped

2 Tbsp lemon or lime juice

2 Tbsp finely chopped spring onions or red onion

1 – 2 dashes tabasco sauce, optional

1 tsp salt

Freshly ground Black pepper, to taste



Turn on the oven to very low about 100°C- just to keep the fritters warm.

Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.

Stir through remaining corn, flour and baking powder until just combined. Do not over mix or the fritters will be tough.

Heat 2 tablespoons of the oil in a frying pan over a medium high heat.

When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1½ minutes each side, or until golden.

Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.

To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra coriander leaves.

Avocado Salsa

Combine all ingredients, toss very gently.


  1. Fresh corn is best but you can use defrosted frozen or well drained canned corn kernels.