Corn fritters with avocado salsa
This is inspired (taken from) Peter Gordon’s Providores cafe/restaurant in Marylebone, London. A fabulous place to waste away the weekend - moving from late morning coffee (courtesy of Monmouth Coffee), to corn fritters, to wine, to dessert, etc. Don’t be put off by the savoury mix of flavours - this is a great and classic brunch dish.
In a food processor place 525g fresh (or canned) corn kernels, 1 small red onion chopped, 2 eggs, 15g chopped coriander leaves or chives, 125 g flour, 1tsp baking powder, some salt and some pepper. Pulse till combined (but ensure you can still see bits of corn).
Heat up a pan with 1 tbs vegetable oil. Drop two tbs corn batter at a time into the pan (I like to use an ice cream scoop). Keep them well spaced from each other. Turn over after a minute or so (till golden on each side). Transfer to a warm oven while you finish up all the batter.
Serve with an avocado salsa made by mixing together 2 ripe avocados, diced, 1 quartered, deseeded and chopped tomato, 2 tbs lemon or lime juice, a dash of Tabasco (optional), some sea salt and pepper.
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