Corn Fritters With Avocado Smash

And it's packed with protein - by Jamaica Blue

We love these corn fritters and they're perfectly complimented with avo. It's also a tasty vegetarian option that meets your protein needs.

Ingredients

Corn Fritters

250 g ricotta

2 eggs

125 ml (½ cup) milk

400 g tinned corn, drained

½ cup finely diced red capsicum

¼ cup finely diced red onion

2 tablespoons finely chopped chives

¾ cup self-raising flour

1 teaspoon salt

Olive oil, for cooking

Fresh herbs to garnish

Avocado smash

2 ripe avocados, cut into 1 cm cubes

½ red onion, very finely chopped

1 tomato, halved crossways, seeded and finely chopped

¼ bunch coriander, rinsed well and finely chopped

2 teaspoons ground cumin

1 tablespoon sweet chili sauce

1 tablespoon lemon juice

To make the avocado smash, place all the ingredients in a bowl and stir to combine. Set aside until needed.
Place the ricotta, eggs and milk in a bowl and whisk until smooth. Stir in the drained corn, capsicum, red onion and chives. Add the flour and salt and gently mix until combined.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Working in batches, measure out ¼ cups of mixture for 3 minutes on each side or until golden. Once cooked, place on a baking tray lined with paper towel and place in the over at 100°C to keep warm while you cook the remaining fritters.
To serve, divide the fritters between 6 plates. Top with avocado smash and fresh herbs. Serve immediately.

This is an edited recipe extract from Classics with a Twist developed by Jamaica Blue alongside Food & Nutrition Australia.