By Kate Taggart
I love eating breakfast for dinner (aka brinner). This is one of my favourite comfort meals – classic corn fritters with a modern twist.
They’re quick, easy and delicious, perfect for a mid-week meal after a long day at work and equally good for Sunday brunch with friends (if you prefer to eat your breakfast in the morning). My daughter loves this recipe too. The fritters are baby/toddler friendly finger food and are good for school lunches the next day. Enjoy!
- 1 x 125g can corn kernels, drained (you can use fresh corn if you prefer – just make sure you blanch it in boiling water first)
- 1 x medium zucchini, grated
- 1 x clove garlic, crushed
- 1 tsp ground cumin
- 1 cup self-raising flour, sifted
- 2 eggs
- 1/3 cup milk
- Olive oil
- (Makes 8 to 10 fritters)
- 1 x avocado, diced
- 1 x tomato, diced
- ½ Spanish (red) onion, diced (optional)
- Juice of ½ a lime
- Handful chopped fresh coriander
Toppings (optional but highly recommended):
- Shortcut bacon, cooked
- Sour cream
- Sauce or relish of your choice (I prefer chilli)
For the fritters, combine drained corn kernels, grated zucchini, garlic and cumin in a bowl, season with salt and pepper. In another bowl, add the sifted flour, the eggs and milk then mix until well combined. Add the batter to the corn/zucchini mix and stir together. Heat a small amount of olive oil in a non-stick fry pan. Using a large spoon, add spoonfuls of the mix to the pan and lightly fry until golden brown on both sides.
To make your salsa, add the diced avocado, tomato, onion and chopped coriander to a bowl. Season with salt and pepper and squeeze over the lime juice. Stir through the lime juice.
To assemble the meal like you see in the picture: place the corn fritter on the plate, top with a cooked piece of shortcut bacon (optional), add a generous spoonful of avocado salsa, top with a dollop of sour cream, a drizzle of your favourite sauce or relish (chilli or sweet chilli works well) and a few jalapenos, if you can handle the heat.