Kane's Kitchen - 31st May 2011 - Corn Fritters with Tomato and Avocado Salsa and Sour Cream

Wow - this week ushers in June - the official start of winter.  And one of the most versatile grains/vegetables you can use to compliment your winter-warming dishes is CORN!  

Corn is so versatile - corn bread, polenta, corn on the cob, salsas, salads, soups, muffins and my favourite, corn fritters!

No matter which way you use it, corn is low in fat and rich in carbohydrates - an important source of energy.  

Here's my recipe for some lovely breakfast / brunch corn fritters.  

Corn Fritters with Tomato and Avocado Salsa and Sour Cream

Serves:  8 (16 fritters)

Prep time:  15 mins

Cook time:  20 mins

What You’ll Need:

Fritters:

• 420g can corn kernals
• ½ cup plain flour, sifted
• ½ tsp baking powder
• 2 eggs, lightly beaten
• 1 tbsp chives, finely chopped
• 1 red onion, finely chopped
• 2 tbsp olive oil for frying
• ½ tsp salt
• ½ tsp ground cumin

Salsa:

• 1 avocado, chopped
• 3 tomatoes, chopped
• 1 tbsp lemon juice
• ½ red onion, chopped
• 2 tbsp fresh coriander
• ½ red chilli, chopped
• 1 cup sour cream, to serve

  

What You’ll Need To Do:

1. Combine all corn fritter ingredients in a bowl and mix well. 
2. Put some oil into a non-stick frypan and spoon 2 tblsp of the mixture into the pan.  Cook on each side for 4 minutes or until golden and cooked through.  Place on absorbent paper towel.  Repeat with remaining mixture.
3. For the salsa, combine all the ingredients (except the sour cream) in a bowl and mix
4. Top fritters with the salsa and serve with a dollop of sour cream and some fresh coriander/chives.