This is an excellent snack. The avocado salsa lifts the ordinary fritter to new heights. When I am being a little extravagant, I top the fritters with Smoked Salmon. The chilli is optional.
1 tin sweetcorn (410g), drained
62.5ml cake flour
5ml baking powder
Salt to taste
2 spring onions, finely chopped
1 green chilli, deseeded and finely chopped
1 tbsp fresh chopped coriander
Oil for frying
Place the drained sweetcorn in a mixing bowl. Combine the egg and milk together. Pour the egg and milk mixture into the sweetcorn. Gently mix in the sifted dry ingredients and sugar. Add the fresh herbs and chilli to the mixture and season to taste. Heat a little oil in a non stick frying pan. Drop spoonfuls of the mixture into the oil. Cook on a medium heat until golden brown on both sides. Serve hot and topped with avocado salsa.
To make the salsa: Stone and dice 1 avocado and combine with 30ml fresh chopped coriander, 3 tbsps lemon juice, 1 finely sliced spring onion, sea salt and freshly ground black pepper. Make sure that the lemon juice coats the avocado to prevent discolouration.