Cooking, Vegetarian
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Sweetcorn fritters with tomato and avocado salsa

Sweetcorn fritters with tomato and avocado salsa

I went to a friends yesterday for dinner and she made the most beautiful sweetcorn and roast red pepper fritters with salsa. I had to try and recreate something similar tonight and I am very happy with the results, so unusually, I am happy to blog immediately and encourage you to try them.

Sweetcorn fritters remind me fondly of a holiday in Australia a couple of years ago when I had them for breakfast and had one of those – why haven’t I had these for brekfast before! – revelations. They also remind me of my vegetarian years, when, not a fan of meat substitutes, I instead indulged in sweetcorn fingers and fritters and the like. The texture is wonderful, and each piece of sweetcorn is just bursting with flavour. With a side of avocado and tomato salsa, I challenge anyone to dislike this quick and nutritious evening staple.

I kept these simple, the fritter batter contains only sweetcorn, shallots and fresh coriander with a vibrant and flavoursome salsa of heirloom tomatoes and hass avocado on the side. I used frozen sweetcorn as this was really last minute and I didn’t have time to seek out fresh, but fresh sweetcorn would be wonderful in this recipe, if you have it. I used a wonderful heirloom tomato for the salsa but you can substitute with a beef tomato, 2 plum tomatoes, or some cherry tomatoes. I used shallots but you could substitiute spring onions or red onion. Can’t have dairy? Substitute soya milk or coconut milk – both work really well. If adding the coconut milk, I’d add some green chilli to the batter too and maybe some lime. I sverved some extra heirloom tomato on the side, it was too good not to!


400g frozen sweetcorn, thawed
125g plain flour
1 tsp baking bowder
1 tsp salt
2 tbsp fresh coriander, chopped
1 egg
100ml full fat milk
1 small shallot, finely chopped
some pepper

1 avocado, peeled and diced
1 beef tomato or the equivalent in cherry tomatoes (8 or so), diced
1 mild chilli, finely chopped
1 tbsp fresh coriander, chopped
a squeeze of lemon
some extra virgin olive oil
1 small shallot, finely chopped


Make the salsa: mix the tomato, avocado, chilli, shallot and coriander and dress with the lemon juice and extra virgin olive oil to taste. One part lemon juice to three parts extra virgin olive oil should do the trick.
Season with salt and pepper and leave to the side.
Make the fritters: sieve the flour, baking powder and salt. Add the milk to the egg and beat lightly. Make a well in the center of your dry ingredients and slowly add the liquid, stirring as you go until you have a thick batter. When the liquid is completely absorbed, add the sweetcorn, shallot and coriander and mix well.
Heat some oil in a frying pan (skillet) over a moderate heat, and add a tablespoon full of the fritter batter. Flatten out and cook for a few minutes on one side until brown, then flip over and do the same.
Serve immediately with the salsa.




  1. This reminds me that I have been meaning to try sweet corn fritters for ages. They look so good.

  2. Your fritters sound wonderful to me… what’s the time for breakfast at your house? ;-)

  3. Thanks Núria! Breakfast – anytime between 7.30am and 1pm depending on the day ;-)

  4. Kitchen Goddess says

    Ahh breakfasts too late for me at your place :( Looks fabulous though.

  5. Well, breakfast is a bit of a movable feast! At the weekend, after a long week, it’s most often brunch :-)


  6. fifitrixibelle says

    Great, have loads of sweetcorn left over from my tuna salad the other night. Will give this a lash tonight.

  7. Sweetcorn fritters for *breakfast*. What a superb idea. I haven’t made any for ages, and your post just has me hankering for a trip to Bangkok City in Cambridge, where they do them as a starter with sweet chilli sauce…

  8. Looks marvellous! I don’t know why I don’t make fritters more often. I love pumpkin fritters but only ever have them when somebody else is making, Time to rectify…

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