Corn fritters with smashed avocado and tomato salsa
These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.
The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.
2 small potatoes
2 medium zucchinis
125grams corn kernels
1 small onion
½ c SR flour
2Tb olive oil
Salt and pepper
200grams baby roma tomatoes
1tsp lemon juice
1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and allow the liquid to drain.
- Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
- Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
- Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.
Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy