|3 cup||frozen corn|
|2||eggs — lightly beaten|
|1 cup||self-raising flour|
|1||small red onion — finely chopped|
|30 g||fresh coriander — finely chopped, plus extra to serve|
|freshly ground black pepper — to taste|
|vegetable oil — for shallow frying|
|sweet chilli sauce — for serving|
|1||small red onion — coarsely chopped|
|2||spring onions — sliced|
|2 tbsp||fresh lemon juice|
|2 tbsp||fresh coriander — finely chopped|
To make the fritters, combine half the corn with the eggs and flour in the jug of a stick blender and whizz until creamy and combined. In a bowl add the remaining corn, onion and the chopped coriander and mix well with the creamed egg mixture. Season to taste with salt and pepper.
Heat the oil in a medium frying pan. Cook heaped tablespoons of the batter, one at a time, until browned both sides and cooked through, about 3 – 5 minutes per side. Drain on absorbent paper. Keep cooked fritters warm in a warmer or oven at a low temperature until serving time.
To make the salsa, combine all the ingredients in a bowl and mash lightly with a fork to combine.
Serve fritters topped the avocado salsa and drizzled with sweet chilli sauce. Garnish with fresh coriander.