Homegrown Chef recipe | Mr Benedict Sweet Corn Fritters with Avocado Salsa | Albury dining 2016

SAVOURY PLATE: Sweet corn fritters with avocado salsa and chipotle aioli.

SAVOURY PLATE: Sweet corn fritters with avocado salsa and chipotle aioli.

Sweet Corn Fritters

3 corn cobs 

2 eggs 

4 sprigs coriander, finely chopped

1 jalapeno, finely chopped

1 cup of grated cheddar cheese

1 cup of plain flour

¼ teaspoon baking powder

Cut corn off two cobs. Blitz the corn with a stick blender. In a bowl add eggs, coriander, jalapeno and corn, whisk. Add sifted flour and baking powder, salt and pepper, fold through. Add cheese and cut corn of the last cob, stir through. Season.

Avocado salsa

2 tomatoes, 1 small red onion, 1 red chilli, 2 sprigs coriander, 2 corn cobs, 1 avocado, 1 lime

Finely chop tomatoes, chilli, red onion and coriander, remove corn off cobs, add all in a bowl with the juice of the lime and roughly chopped avocado.

The dish:

Heat oil in a pan until quite hot. Drop in fritter mixture with a large spoon, cook in batches. Plate three fritters, top with avocado salsa and a poached egg. Serve with chipotle aioli (recipe online).

Chipotle aioli

1 egg

1 chipotle in adobo sauce

100ml of vegetable oil

Salt and pepper to taste

Zest and juice of ½ a lime

In a bowl add egg, chopped chipotle, lime zest and juice, salt and pepper – whisk vigorously. Add oil while whisking in a slow steady stream.

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