Corn Fritters with Avocado Cream

The batter can be made (step 2) up to 3 hours ahead — add the corn and green shallots (step 4) just before cooking.

 

Ingredients

500g pkt frozen corn kernels
150g (1 cup) self-raising flour
¼ tsp baking powder
¼ tsp salt
125ml (½ cup) milk
2 eggs
2 green shallots, trimmed, chopped
½ bunch watercress, washed, dried, sprigs picked
1 large Hass avocado, halved, stone removed, peeled, cut into thin slices lengthways
210g semi-dried tomatoes
Freshly ground black pepper

avocado cream
1 large Hass avocado, halved, stone removed, peeled
125g (½ cup) sour cream
2tsp fresh lemon juice
1 ½ tbs chopped fresh coriander stems
¼ cup loosely packed, coarsely chopped fresh coriander leaves
Salt, to taste

 

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Method

1. Cook corn kernels following packet directions until tender; drain well.

2. Sift flour, baking powder and salt into a medium bowl. Make a well in the centre. Use a fork to whisk the milk and eggs in a jug. Add to flour mixture a little at a time and use a whisk to stir, drawing in flour gradually to make a smooth batter. Cover with plastic wrap and set aside for 30 minutes.

3. Meanwhile, to make avocado cream, place avocado, sour cream, lemon juice and coriander stems in the bowl of a food processor and process until smooth. Transfer to a medium bowl and stir in coriander leaves. Taste and season with salt. Cover with plastic wrap and place in the fridge to chill.

4. Add corn and green shallots to the batter and stir until well combined.

5. Heat a large non-stick frying pan over medium-high heat. To make three 10cm fritters at a time, pour three ¼-cupfuls of batter into the pan. Reduce heat to medium and cook for 2 minutes or until bubbles appear on top and fritters are golden underneath. Turn and cook for 1 minute or until golden and cooked through. Transfer to a large plate and cover with foil to keep warm. Repeat in 3 more batches with remaining batter to make 12 fritters.

6. To serve, divide the watercress among serving plates and top each with 2 fritters, sliced avocado and semi-dried tomatoes. Sprinkle with pepper. Serve immediately with a good dollop of the avocado cream.