Easy Corn Fritters with Fresh Salsa


2 eggs, lightly beaten
2 tbsp plain yoghurt or sour cream
1/3 cup flour of choice (ask our staff for wheat/gluten-free options!)
1/2 tsp baking powder
3 green onions (shallots) finely sliced
2 tbsp flat-leaf parsley, chives or coriander finely chopped
1/2 tsp finely chopped red chilli (optional)
1/2 tsp each salt or vege salt & freshly ground pepper
1 1/2 cups fresh corn kernels or large jar of corn kernels, drained well
2 tbsp of your favourite frying oil or ghee

For the Salsa:

1 avocado, finely diced
1 large ripe tomato, finely diced
1 red or green capsicum, finely diced
juice of 1 fresh tahitian lime

Combine all the above fritter ingredients in a bowl and stir, cover and let stand for 15 minutes whilst you warm a frypan to medium heat with 2 tbsp of oil or ghee, to give the fritters a nice finish. Drop tablespoons of mix into pan and gently spread to a roundish shape about 1cm thick. Cook for 3-4 minutes until golden on base, flip over and cook until golden on underside. Remove to plate. Serve with fresh salsa.

Recipe lovingly created for us by Leonie Small

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