Cheesy Corn Fritters with Tomato & Avocado Salsa

The easiest and tastiest cheesy corn fritters served with a light tomato and avocado salsa. Kid-friendly and totally delicious! Serve it for brunch, lunch or a light dinner.
5 from 1 vote
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Course: Dinner
Cuisine: Fritters
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 large fritters
Calories: 250

Equipment

  • Thermomix (optional)
  • Stove-top

Ingredients

For the salsa

  • 1 avocado chopped
  • 2 tomatoes chopped
  • 1 parsley large sprig, roughly chopped
  • 1 tbs lemon juice
  • 1 tsp olive oil
  • salt & pepper to season

For the fritters

  • ½ cup plain flour
  • 1 tsp baking powder
  • 400 g sweet corn kernels drained well
  • cup mozzarella cheese grated (or cheddar)
  • 1 egg lightly whisked
  • 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).
  • Mix the chopped avocado, tomato, lemon juice, olive oil and parsley in a small bowl. Season with salt and pepper.
  • 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 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 topped with the avocado and tomato salsa.

Thermomix Method

  • Preheat the oven to 100 degrees celsius (just enough to keep the fritters warm).
  • Mix the chopped avocado, tomato, lemon juice, olive oil and parsley in a small bowl. Season with salt and pepper.
  • Heat 1 tbs olive oil in a frying pan over medium heat.
  • Meanwhile 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 for 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 topped with the avocado and tomato salsa.

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 62mg | Potassium: 528mg | Fiber: 5g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 13.9mg | Calcium: 97mg | Iron: 1.3mg