Herby Corn Fritters with Smashed Avo Salsa

Makes about 10 fritters

25 Minutes Easy


1 cup plain flour

½ tsp bicarbonate of soda

1 tsp celery salt

½ tsp mustard powder

½ tsp garlic powder

200ml chilled soda water

250g frozen corn kernels

1/3 cup each chopped coriander and basil leaves

½ red onion, finely chopped

2 egg whites, whisked to soft peaks

1L Azalea Grapeseed Oil, to fry

Sea salt and freshly cracked black pepper


1 large avocado

¼ red onion, very finely chopped

Juice of ½ lime

Sea salt and freshly cracked black pepper

Aleppo pepper/chilli flakes, to serve



Combine flour, bicarb and spices in a large bowl. Season with pepper then make a well in the centre and whisk in the cooled soda water to form a smooth batter.


Add corn, herbs and onion and toss to coat. Gently fold though the whisked egg whites.


Heat Azalea Grapeseed Oil in a deep fryer or medium frypan to 190ºC (high). In batches of 2-3, cook fritters about 2 mins each side (an ice-cream scoop is an easy way to measure out the batter, but if you don’t have one each fritter is about 3 tbsp of batter). The fritters are ready when they are golden on both sides and cooked through. Drain on paper towel.


To make smashed avo salsa, use a fork to roughly mash the avocado. Stir in the onion and lime juice and season with salt and pepper. Sprinkle with Aleppo pepper or chilli flakes to serve with the fritters.