Sweetcorn Fritter Recipe with Smashed Avocado
This stunning sweetcorn fritter recipe makes an impressive breakfast or brunch dish, topped with smashed avocado and slow-roasted tomatoes for extra-punchy flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Oven
- Baking sheet
- Fine-mesh sieve
- Mixing bowl
- Paper towel
- Whisk
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Fork
- Kitchen timer
- Microplane
- Citrus press
- Tabasco bottle
- Kitchen towel
Ingredients
- 150g of courgettes, grated
- 4 free-range eggs
- 180g of self-raising flour, sifted
- 50g of Parmesan, grated
- 100ml of buttermilk
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tbsp of chopped coriander
- 2 corn on the cob, kernels cut off
- sunflower oil
- 1kg plum tomatoes, cut in half lengthways
- 5 garlic cloves, unpeeled, slightly crushed
- salt
- pepper
- 2 tbsp of extra virgin olive oil
- 3 sprigs of fresh thyme
- 3 avocados, ripe
- 2 limes, juiced, plus the zest of one of the limes
- 1/4 red onion, finely chopped
- Tabasco, to taste
- baby spinach, washed
- crème fraîche
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