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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!