When spring finally rolls around I'm always tired of hot and heavy winter stews and I crave something light and fresh. These fritters with avocado salsa strike a nice balance between light and filling, making them perfect for spring. They're also delicious and surprisingly simple to make. Here's how I made them (recipe at the bottom):
I diced up some red onion...
...and minced a clove of garlic.
I cubed a couple avocados
and I diced a tomato.
I finely chopped some jalapeño...
...and a scallion.
I added all the ingredients to a bowl and sprinkled over a little salt.
I squeezed in half a lime.
I added a little red wine vinegar.
And finally, a drizzle of olive oil.
All mixed together, here is the avocado salsa!
Now for the corn fritters:
I drained a can of sweet corn and dumped it into a bowl.
In went some red onion and scallions.
I measured in some all purpose flour.
Then I measured in a little cornmeal.
In went some baking powder...
...and some baking soda.
I melted some butter and added it to the bowl with two eggs and milk.
And I mixed it all up.
I made 7 fritters from this recipe.
Into the hot pan with coconut oil.
I fried them until golden brown on each side.
Beautiful and so delicious!
Corn Fritters with Avocado Salsa
For the Salsa:
2 ripe avocados, cubed
1 tomato, diced
1 1/2 Tbsp red onion, finely diced
1 clove garlic, minced
1 tsp jalapeño, finely chopped
1 Tbsp fresh cilantro, chopped
1 scallion, chopped
Juice from 1/2 lime
3 tsp red wine vinegar
2 tsp olive oil
1/2 tsp salt
Mix all ingredients in a medium bowl.
For the Fritters:
1 can sweet corn, drained
1/2 cup red onion, chopped
2 scallions, chopped
1 cup all purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp butter, melted
2 Tbsp milk
1 tsp salt
Mix all ingredients in a bowl. Form 6-8 fritters. Heat vegetable or coconut oil over medium high heat in a skillet until hot. Add fritters and fry each side 2-3 minutes until golden brown and cooked through. Drain on paper towels and serve topped with avocado salsa.