Cheesy Corn Fritters with Tomato & Avocado Salsa

These quick & easy Cheesy Corn Fritters topped with a simple tomato and avocado salsa are the perfect family-friendly meal. 

The easiest and tastiest cheesy corn fritters served with a light tomato and avocado salsa. Kid-friendly and totally delicious!

The only thing better than an ordinary corn fritter is a cheesy corn fritter with a fresh tomato and avocado salsa! This is one of my favourite recipes to make at home. Sometimes we have these fritters for a lazy Sunday brunch, but more often than not, it’s for a quick and easy midweek dinner. I’m a BIG fan of breakfast for dinner!

Cheesy Corn Fritters with Tomato & Avocado Salsa

This recipe will make you 6 large fritters, but you might like to make them a bit smaller if you’re feeding little ones. Or, another great idea is to make these into little mini fritter bites which you can serve as an appetiser at a BBQ or party. Deliciously cute and easy… gotta love that!

Cheesy Corn Fritters with Tomato & Avocado Salsa

Okie dokie, so to make these fabulous little things, you need to start off by whipping up an easy salsa. Pop your yummy chopped avo and tomato into a small bowl. Add a squeeze of lemon juice, a teensy bit of olive oil, some chopped parsley (optional) and then season with salt and pepper. Set your salsa aside while you make the fritters.

Cheesy Corn Fritters with Tomato & Avocado Salsa

Now this is really, really easy. You pretty much add all of the ingredients into a bowl and mix together. Then drop 2-3 tablespoons of the fritter mixture into a preheated frying pan. I like to cook the fritters in a couple of batches, so make sure you have your oven on low to keep the fritters warm, while you cook the remaining batches.

Cheesy Corn Fritters with Tomato & Avocado Salsa

Then it’s juts a matter of serving the corn fritters up with a nice big pile of fresh salsa on top. Absolutely scrumptious! Oh and the best bit? The cheesy corn filling. Yep, who would eat boring plain old corn fritters when you can have CHEESY ones! Because everyone loves cheese, right?

Cheesy Corn Fritters with Tomato & Avocado Salsa

And that’s it! The easiest, yummiest, cheesiest, most crazy delicious corn fritters you’ll ever make. Go on!! The cheesiness is calling you. xx

Need some more fritters in your life? Check out my classic Zucchini Fritters and my Quinoa, Sweet Potato & Zucchini Fritters!

A fork with a piece of corn fritter with a stack of fritters in the background topped with sour cream.

Cheesy Corn Fritters

Deliciously cheesy corn fritters that take just a few minutes to prepare... the perfect healthy snack or lunchbox recipe!
5 from 1 vote
Print Pin Rate
Course: healthy snacks
Cuisine: western
Keyword: Corn Fritters
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 fritters
Calories: 141kcal

Ingredients

  • 75 g (1/2 cup) plain flour
  • 1 tsp baking powder
  • 400 g sweet corn kernels drained well
  • 35 g (1/3 cup) mozzarella cheese grated (or cheddar)
  • 1 egg lightly whisked
  • 85 g (1/3 cup) milk
  • 2 tbs olive oil
  • salt and pepper to season

Instructions

Conventional Method

  • Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
  • Heat 1 tbs olive oil in a frying pan over medium heat.
  • Meanwhile sift the flour and baking powder together in a seperate bowl.
  • Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and stir gently to combine.
  • Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
  • Place the cooked fritters into the oven to keep warm while the others cook.
  • Add the remaining olive oil to the pan and repeat with remaining mixture.
  • Serve the fritters with your choice of toppings (or leave them as is).

Thermomix Method

  • Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
  • Heat 1 tbs olive oil in a frying pan over medium heat.
  • Place the flour and baking powder into the Thermomix bowl. Mix on Speed 10 for 5 seconds.
  • Add the drained corn kernels, grated cheese, egg, milk, salt and pepper and mix on Reverse Speed 3, 15 seconds or until well combined (you'll need to use the spatula to help mix).
  • Place 2-3 tbs of fritter mixture into the frying pan and cook for approximately 2-3 minutes on either side (or until lightly golden). You should be able to cook 3-4 at a time depending on the size of your pan.
  • Place cooked fritters into the oven to keep warm while the others cook.
  • Add the remaining olive oil to the pan and repeat with remaining mixture.
  • Serve the fritters with your choice of toppings (or serve them as is).

Notes

RECIPE NOTES & TIPS
Mozzarella - can be substituted with cheddar or tasty cheese
Milk - full fat is best for this recipe
Avoiding soggy fritters - To avoid sogginess, make sure your oil is heated in the frying pan before adding the fritter mixture. Cook until golden on either side (they’ll still be deliciously soft on the inside).  Note: the fritters will lose their crispiness once chilled.
Lunchbox option - Corn fritters make a fantastic lunchbox snack. I like to add little containers of sweet chilli sauce and sour cream to the lunchbox for dipping the fritters in.
Keep the fritters warm - keep the cooked fritters warm in the oven (set to 100 degrees celsius fan-forced) while you cook the remaining ones.
Storing - Corn fritters can be stored in an airtight container in the fridge for up to 2 days. 
Freezing - Alternatively, they can be frozen for up to 2 months. Allow to defrost before serving (serve reheated or cold).

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 41mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Cheesy Corn Fritters with Tomato & Avocado Salsa

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4 thoughts on “Cheesy Corn Fritters with Tomato & Avocado Salsa”

  1. Lisa @ Chocolate Meets Strawberry says:

    Yep, the cheesiness most definitely is calling me 😛 These look so fabulous Lucy, and I love that they could be served for breakfast, lunch or dinner (or perhaps all three in the one day?! I wouldn’t complain!). Yum!

  2. Sammie @ The Annoyed Thyroid says:

    Brinner (breakfast for dinner) is totally a thing, especially if these fritters are involved. They look fantastic!

  3. Lauren @ Create Bake Make says:

    Corn Fritters are a big favourite in our house, the boys just love them and have been known to even eat leftovers for breakfast! I like to make an extra big batch and then pop individual serves into the freezer for those days when I can’t be bothered cooking!

  4. Nancy | Plus Ate Six says:

    This made me smile – I always order fritters for brunch when I see them on the menu and it’s been ages since I made them at home. Must get onto that asap.

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