The avocado salsa topping on these tender little fritters adds a burst of freshness, with just a touch of heat from the pepperoncini.
INGREDIENTS
Fritters
⅓ cup plain flour or gluten-free flour
1 egg
1 teaspoon baking powder
1 teaspoon each ground cumin and coriander
pinch chilli powder, optional
1 teaspoon sea salt
2 tablespoons chopped mint
1½ cups frozen sweetcorn kernels, thawed
Salsa
1 avocado, diced
1 spring onion, thinly sliced
3 pepperoncini, diced
finely grated zest 1 lemon
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
To garnish
¼ cup sour cream
baby mint leaves
METHOD
Fritters: Put the flour, egg, baking powder, spices, salt, mint and half of the corn in a food processor and process until well combined. Tip into a bowl and stir in the remaining corn.
Brush a sauté pan with a little oil and cook tablespoons of the batter over a medium low heat for 2 minutes each side until golden and cooked through.
Salsa: Combine all the ingredients in a bowl and season.
To assemble: Place the warm (not hot) fritters on a serving platter and top with a dollop of sour cream then a spoonful of salsa. Garnish with a mint leaf and serve immediately. Makes about 16
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.