If you’re more of a savoury soul, these lively, fresh flavours will definitely float your brekky boat . Make sure you’re patient when frying the fritters so they turn beautifully golden and crisp and you will see that home made reigns supreme. Happy Frittering!
2 – 3 avocados
2 tablespoon lime OR lemon juice
Tabasco to taste
¼ teaspoon salt or to taste
Cracked black pepper
4 medium tomatoes, diced into 7mm cubes
1 tablespoon olive oil
½ cup coarsely chopped coriander, including stems
1 tablespoon lime OR lemon juice
Salt to taste
Black pepper to taste
1 cup (150 g) plain flour
½ cup (125 ml) milk
1 teaspoon salt
2 ears corn, kernels sliced away, husks discarded
1 small red capsicum, stem and seeds removed, diced into 7mm cubes
4 mushrooms, diced into 7mm cubes
½ small zucchini, diced into 7mm cubes
Olive oil, for frying
Lime wedges to serve
To make the guacamole, roughly mash the avocados in a medium mixing bowl with a fork. Gently fold in the the remaining guacamole ingredients and set aside.
To make the salsa, combine all the salsa ingredients in a medium mixing bowl, mix gently and set aside.
To make the fritters, combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and fold gently until combined.
To cook the fritters, fill a non-stick frypan with 1cm of olive oil, over a medium heat. This is very important – if the fritters brown instantly, your oil is too hot, the veg will not be cooked and on cooling will wilt immediately. A slower more moderate heat will penetrate through the fritter and give you a long lasting crunch. Ladle about 1 cup of the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges. Serve immediately with the guacamole, salsa and lime wedges on the table to share.
Create Poh’s Corn Fritters with Guacamole & Salsa with these great items: