Poh’s Corn Fritters with Guacamole & Salsa
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!
Poh's Corn Fritters with Guacamole & Salsa
Serves: 4 - 5
Rating: 3/5 (45 voted)
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.