Sweetcorn fritters and Avocado dip
This is a really easy brunch recipe that services 2 - the avocado dip has received the seal of approval from a couple of guacamole haters! My mum used to make it for barbecues when we were kids and as someone who doesn’t do spice, I much prefer it to a traditional guacamole.
AVOCADO DIP You will need:
Flesh of 1 large avocado (150g)
50g cream cheese (or vegan alternative - I like Nush or the new vegan philadelphia)
1 dessert spoon lemon juice from a fresh lemon
1 teaspoon dijon mustard.
Salt and pepper (garlic salt is also nice in place of regular salt).
I prefer a really smooth texture so I use a blender, but it's fine to just mash it all together with a fork for a more “rustic” version.
Sweetcorn fritters. You will need:
Makes 8
2 eggs
2 tablespoons unsweetened milk
Salt and pepper to taste. Chilli flakes (optional - It’s a no from me!)
300g sweetcorn
A few cherry tomatoes, sliced.
A small bunch of spring onions, finely sliced.
90g plain flour (or gluten free alternative)
Salt and pepper to taste
Some cooking oil of choice.
- In a mixing bowl, beat the eggs with the milk and season to taste.
If you like spice, add some chilli flakes into the mix.
- Add the flour. Beat in well.
- Mix in the sweetcorn and chopped tomatoes/ spring onions.
- Heat a little cooking oil in a frying pan over a medium high heat.
- Add a generous tablespoon of the mix into the frying pan to form a fritter.
- Cook for around 3 mins on each side (until they are golden brown).
- Repeat with the rest of the mixture - you should have 8 fritters by the end.
- Serve with the avocado dip :)