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Sweetcorn fritters with avocado salsa

Sweetcorn fritters with avocado salsa


These easy fritters are made with just a few store cupboard ingredients

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2374kj 562kcal
  • Fat
    High 42%
  • Saturates
    High 47%
  • Sugar
    Low 42%
  • Salt
    Low 42%

% of adult’s reference intake | Carbohydrates per serving : 56.7g


  • 150g self raising flour
  • 3 large Co-op British eggs
  • 100ml semi skimmed milk
  • 4 tbsp sweet chilli sauce
  • 2 limes
  • 2 tbsp sunflower oil
  • 3 x 198g cans sweetcorn, drained or 3 fresh corn cobs, kernels cut off with a sharp knife 2 small ripe avocados
  • 1/2 red onion, peeled and finely chopped
  • 2 plum tomatoes, chopped
  • 150g soured cream
  • To serve, 4 handfuls rocket


  1. Put the flour and some black pepper in a large bowl
  2. Make a well in the centre, crack in the eggs and whisk together to make a batter
  3. Add the milk and whisk again until the batter is smooth
  4. Stir in the sweetcorn with 1 tbsp of the sweet chilli sauce
  5. For the salsa
  6. Halve, stone and peel the avocados. Cut into chunks, put in a bowl and squeeze over the juice of 1 lime, then stir in the remaining chilli sauce and the red onion and tomatoes
  7. Heat a non-stick frying pan over a low-to-medium heat and wipe with a little oil (using kitchen paper)
  8. Add spoonfuls of the batter to the pan and fry for 2-3 minutes on each side until golden and puffed
  9. Keep warm in a low oven while you cook the rest
  10. Divide the corn fritters between the plates and serve with a big spoonful of the avocado salsa, a dollop of soured cream, a handful of rocket and some lime wedges to squeeze over