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