Fritters are high on my list: They are easy and quick to make, a great way to use up left over vegetables and they freeze well. Best of all, they are one of my kids’ lunch bag favorites, provided there are any left over from the night before…
Corn and bell pepper fritters with avocado salsa (serves 4)
1tbsp olive oil
1/2 cup (75g) whole wheat flour
3 eggs
1 x 15oz (400g) can corn kernels, drained and rinsed
1 bell pepper, seeded and diced, divided
1 bunch cilantro, stalks and leaves separated, stalks finely diced, leaves chopped
1/4 cup spring onions, finely diced
1/2 tsp cumin, ground
1 avocado, mashed
2 tbsp sour cream
1 tbsp lemon juice
1 tsp hot sauce (optional)
sea salt and cracked black pepper
Place the flour and eggs in a bowl and mix well to combine. Add the corn, half of the bell pepper, cilantro stalks and spring onion and season to taste with cumin, salt and black pepper.
Heat the oil in a non-stick pan over medium heat. Cook 1 to 2 tablespoons of the batter for 2 to 3 minutes each side or until cooked through and golden.
Meanwhile, stir together the avocado, sour cream, lemon juice and cilantro leaves and season to taste with the hot sauce, salt and pepper.
Serve the fritters topped with a generous dollop of avocado salsa.
