Mexican Corn Fritters With Tomato & Avocado Salsa | FOOD MATTERS®

Ingredients

• 2 corn cobs, kernels removed (2 cups/400 g)
• 1 tsp sweet smoked paprika
• 1 tsp ground coriander
• 1⁄2 tsp dried thyme
• Finely grated zest of 1 lime
• 3 large eggs, lightly beaten
• 3 tbsp olive oil
• 1 large ripe avocado, roughly smashed
• 1⁄2 small red onion, finely chopped
• 1 tbsp freshly squeezed lime juice
• 2 ripe tomatoes, finely chopped
• 2 tbsp chopped coriander leaves
• Sea salt