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🍽️ Crispy Corn Fritters with Fresh Avocado Salsa

545 kcal · 30 min · 4 servings

Ingredients

• 2 Avocados
• 1 Lime (juice)
• 150 g Cherry tomatoes
• 1 Handful Parsley
• Salt
• Pepper (from the mill)
• 1 tsp Paprika powder (mild sweet)
• Tabasco
• 180 g Corn kernels (can)
• 1 Spring onion
• 1 Sprig Sage
• Salt
• 180 g Cornmeal
• 280 ml Milk
• 2 Eggs
• 6 tbsp Vegetable oil

Instructions

1. 1. Halve the avocados and remove the pits.
2. 2. Peel the avocados and dice the flesh into small cubes.
3. 3. Drizzle the avocado pieces with the lime juice.
4. 4. Wash the tomatoes thoroughly.
5. 5. Quarter the washed tomatoes.
6. 6. Rinse the parsley under running water.
7. 7. Finely chop the parsley.
8. 8. Combine the avocado, tomatoes, and parsley in a bowl.
9. 9. Season the mixture with salt, pepper, paprika powder, and Tabasco.
10. 10. Let the corn drain well in a sieve.
11. 11. Wash the spring onion and remove the dry ends.
12. 12. Slice the spring onion into thin rings.
13. 13. Rinse the sage leaves under running water.
14. 14. Finely chop the sage.
15. 15. Stir the cornmeal with the milk and a pinch of salt until smooth.
16. 16. Whisk the eggs into the cornmeal mixture.
17. 17. Fold the drained corn into the batter.
18. 18. Fold the sliced spring onions into the batter.
19. 19. Fold the chopped sage into the batter.
20. 20. Heat some oil in a frying pan.
21. 21. Drop spoonfuls of the corn batter into the hot pan.
22. 22. Fry the fritters on each side for about 2 to 3 minutes until golden brown.
23. 23. Let the finished fritters drain on kitchen paper.
24. 24. Keep the fritters warm in the oven at 80 degrees Celsius if needed.
25. 25. Serve the warm corn fritters together with the avocado salsa.

Nutrition per serving

• kcal: 545
• Protein: 13 g · Fett/Fat: 35 g · Carbs: 45 g