Sweet Corn Fritters with Guacamole
Back by popular demand, and now featuring Roza’s inimitable tomato chutney, this is the stadium rock of dinners: On lead guitar, we have corn, frittering away. On bass, mixed salad keeps you humming along in style. Bringing up the rhythm section is suave guacamole and on vocals is tomato chutney, ready to make you swoon. Full of flavour and funk, these guys really knows how to party. Rock on!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
free-range egg
(Contains Egg;)
1 tsp
paprika
1 cob
corn
½
red capsicum
1 bunch
spring onions
1
avocado
1 bunch
coriander
½
lemon
3 tbs
Tomato Chutney
(May be present: Tree Nuts. )
½ bag
mixed salad
Not included in your delivery
2 tbs
milk
(Contains Milk;)
¼ cup
plain flour
(Contains Gluten, Wheat;)
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, lightly whisk the free-range egg. Husk and shuck the corn. Finely dice the red capsicum, finely slice the spring onion, and finely chop the coriander. Mash the avocado and juice the lemon.
Whisk together the milk, free-range egg, plain flour, and paprika in a large bowl. Add the corn, red capsicum, and spring onion. Season with salt and pepper. Mix well. Your mixture should be sticky and hold together like pancake mixture - if it’s too runny or dry, add more flour or milk, a little at a time until you get the desired consistency.
Heat the olive oil in a non-stick frying pan over a medium heat. Place 2 tablespoons of the mixture in the pan for each fritter. Cook in batches. Cook them for 2-3 minutes or until the base is golden. Flip and then cook until golden and cooked through. Drain on paper towel lined plate, cover and keep warm as you cook the remaining fritters - add more oil to the pan if necessary.
In a bowl, combine the avocado and coriander. Give it a good squeeze of lemon juice and season to your liking with salt, pepper and a little olive oil.
Serve the fritters with the guacamole, tomato chutney and mixed salad leaves. Drizzle the mixed leaves with a little olive oil and lemon juice, if you like.