Sweet corn fritters with smoked salmon and avocado salsa


Serves: 4
Time to make: 20 mins
Total cost: $20.20 / $5.05 per serve

  • 2 corncobs, husked and kernels sliced off, reserved or 300g no-added-salt sweet corn
  • 2/3 cup self-raising flour
  • 2/3 bunch coriander, stems and leaves reserved, plus extra
  • 1/2 cup leaves for salsa
  • 2 eggs
  • pinch of chilli flakes
  • plive-oil spray
  • 1 medium avocado, stoned, diced
  • 250g punnet cherry tomatoes, halved
  • 1/2 red onion, very thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice, plus extra 8 lime wedges, to serve
  • 200g smoked salmon, to serve


Step 1 Place corn kernels (or sweet corn), flour, coriander, egg and chilli flakes in a food processor; blend until batter is combined, but still slightly chunky.

Step 2 Spray a large non-stick frying pan with olive oil; set over high heat. Add ¼ cupfuls of batter to pan and cook for 1–2 minutes per side, or until fritters are golden brown and cooked through.

Step 3 Mix extra coriander leaves, avocado, tomato and onion in a small bowl to make salsa; drizzle with olive oil and lime juice.

Step 4 Place 2 fritters on each plate and top with salsa; add smoked salmon and 2 lime wedges. Serve immediately.

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