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Sweetcorn fritters with avocado salsa recipe

Sweetcorn fritters with avocado salsa recipe

84 ratings

These crispy sweetcorn fritters pack a fiery punch and take seconds to make and are loved by kids and grown-ups. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 353 calories / serving
  • Healthy
  • Vegetarian


  • 325g (11oz) frozen sweetcorn kernels
  • 2 eggs, lightly beaten
  • 100g (3 1/2oz) plain flour
  • 1 tsp baking powder
  • 1 spring onion, trimmed and finely sliced
  • 1 red chilli, deseeded and chopped
  • handful coriander, chopped

For the guacamole

  • 1 large avocado, diced
  • 1 red pepper, deseeded and diced
  • 1/2 lime, juiced

For the sauce

  • 1 tbsp olive oil
  • 150ml half-fat soured cream
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 29%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 32g Protein 11.6g Fibre 4.7g


  1. In a bowl, combine three-quarters of the sweetcorn kernels with the egg, flour, baking powder, half the spring onions, half the chilli and half the coriander. Season.
  2. Blitz half the mixture in a food processor, then combine with the remaining, unblended mixture to form a batter.
  3. To make the salsa, dry-fry the remaining corn, until lightly charred. Tip into a bowl with the remaining spring onion, chilli and coriander. Stir in the avocado, red pepper and lime juice; season.
  4. Heat the oil in a frying pan. Add 1 tbsp of the batter to the pan to form a fritter. Repeat to make 8 fritters. Cook for 1-2 minutes each side. Serve with the salsa, soured cream and rocket.

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