Corn, feta and herb fritters with creamed avocado
- 500ml (2 cups) corn kernels, cooked
- 1 whole spring onion, thinly sliced
- 15ml (1 tbsp) basil, finely chopped
- 15ml (1 tbsp) dill, chopped
- 20ml (4 tsp) sweet chilli sauce
- 1 round of feta, crumbled
- 120g (1 cup) cake flour
- 15ml (1 tbsp) sugar
- 5ml (1 tsp) fine salt
- 5ml (1 tsp) baking powder
- 5ml (1 tsp) paprika
- 5ml (1 tsp) dried sage
- 250ml (1 cup) plain yoghurt
- 2 large eggs
- olive oil, for frying
- CREAMED AVOCADO
- 3 avocados
- 15ml (1 tbsp) lemon juice
- 30ml (2 tbsp) balsamic vinegar
- white pepper and salt, to taste
- Tabasco sauce, to taste (optional)
- grilled vine tomatoes, to serve
- maple-glazed bacon, to serve
For the fritters, combine the corn, spring onion, basil, dill, sweet chilli sauceand feta in a mixing bowl. Combine the flour, sugar, salt, baking powder, paprika and dried sage in a separate bowl and whisk in the plain yoghurt and eggs until smooth. Stir in the vegetable mixture and keep in the fridge for up to an hour before cooking.
For the creamed avocado, blend the avocados, lemon juice and vinegar together. Season with white pepper andsalt. Add a few drops of Tabasco sauce if you like it a bit spicy.
Heat a non-stick pan over medium heat and add a drizzle of olive oil. Drop tablespoons of the batter in the pan and cook until golden and crisp, about 2 – 3 minutes on each side. Keep them warm under a clean tea towel while you cook the rest of the fritters.
Serve the fritters with creamed avocado and lots of cracked black pepper. They’re perfect with grilledvine tomatoes and crispy bacon.