Mexican-style corn fritters with smashed avo cream

Corn fritters are a sure-fire party favourite. Serve them with smashed avo cream and you've got yourself a winning combo.

24

15m

20m

Ingredients

  • 2 corn cobs, husks and silk removed
  • 1 cup (170g) polenta (cornmeal)
  • 1 cup (150g) self-raising flour
  • 160g haloumi, grated
  • 1 1/2 tsp Coles Mexican Seasoning Mix Mild
  • 2 Coles Australian Free Range Eggs
  • 1 cup (250ml) buttermilk
  • Vegetable oil, to deep-fry

Smashed avo cream

  • 1 ripe avocado, stoned, peeled
  • 1 tbs lime juice
  • 1/2 cup (120g) sour cream

Method

STEP 1

To make the smashed avo cream, place the avocado and lime juice in a medium bowl. Use a fork to mash. Season. Add the sour cream and stir to combine. Cover with plastic wrap and place in the fridge.

STEP 2

Use a small serrated knife to cut down the side of the corn to release kernels. Place the corn kernels, polenta, flour, haloumi and 1 tsp Mexican seasoning in a large bowl. Whisk the eggs and buttermilk in a jug. Add to the flour mixture in the bowl. Stir to combine.

STEP 3

Add enough vegetable oil to a large saucepan to come one-third of the way up the side of the pan. Heat over medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Use a metal spoon to carefully lower three to four 1-tbs portions of the batter into the oil. Cook for 3 mins or until golden. Use a slotted spoon to transfer fritters to a plate lined with paper towel. Repeat with the remaining batter to make 24 fritters.

STEP 4

Transfer the fritters to a serving bowl. Season. Sprinkle with the remaining Mexican seasoning. Serve with the smashed avo cream.

Serve with coriander sprigs, spring onion curls and lime wedges

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.