For those of you who are keen to try this month's giveaway recipe, we hear you! To make this towering goodness of corn fritters layered with smashed avocado and Dibble Garlic Aioli, we aim to use ALL the ingredients. In celebration of this month's World Environment Day, we thought this corn fritters recipe would be perfectly fitted to promote the minimum-waste way of cooking. Corn, carrots, capsicum, tomatoes and onions - everything is packed into this crispy corn fritters recipe. Originating in Native American cuisine, fritters are small fried cakes that can be sweet or savoury and almost always include chopped vegetables held together by a thick batter. The juicy and creamy smashed avocado accompanies this dish with also a burst of freshness with Dibble Garlic Aioli. You can enjoy this for breakfast, brunch, lunch, or even as a starter. Sophisticated and easy to make, it never fails!
Prep Time 15 minutes
Cook Time 15 minutes
1 cup flour
1/2 cup non-dairy milk
1/2 yellow capsicum, finely diced
1 small tomato, finely diced
2 Tbsp spring onions, finely diced
125g corn kernels, drained and rinsed
1 small carrot, grated
1 garlic clove, minced
1/2 brown onion, finely diced
1 tsp baking powder
2 Tbsp parsley, roughly chopped
1/4 lime wedge, juiced
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 medium avocado, seeded and smashed with a fork
1 Tbsp extra virgin olive oil
1/4 lime wedge, juiced
1/2 tsp salt
1/4 tsp pepper
3 spring onion pieces
1 Tbsp sesame seeds
1/4 cup Dibble Garlic Aioli
In a mixing bowl, sift in the flour and baking powder.
Add in the non-dairy milk, capsicum, tomato, spring onions, corn, carrot, garlic, onion, parsley, salt, pepper, and mix thoroughly until the batter is smooth and slightly runny.
In a medium pan on medium heat, add the oil and using a large Tbsp, scoop the batter into the pan and gently press down to spread the batter into a small disc. Cook for 4-5 minutes or until the bottom is golden brown.
Flip the fritter and cook for a further 3-4 minutes or until golden brown. Set aside and repeat until all the batter is used up.
In a small mixing bowl, thoroughly mix together the smashed avocado, oil, lime, salt, pepper, and set aside.
With the 3 spring onion pieces, fold them on top of each other so they're about 3cm in length and thinly slice them lengthways. Unfold the spring onions and bunch up the strands together so they look like a bird's nest.
On a large flat plate, add a Tbsp of Dibble Garlic Aioli to the middle of the plate and then a Tbsp of smashed avo and place a fritter on top of it. Repeat to form a tower of 3-4 corn fritters.
Finish with a Tbsp of smashed avocado, the spring onion bird's nest, salt, pepper, and sesame seeds.