Fritters are always a hit as an appetizer or as a breakfast food in our cuisine. The best thing about fritters is that you can serve them either warm or cold. They are tasty in both ways. You already know that I love to try new things with avocado and these Corn and Avocado Fritters came out of my curiosity. I had never had cooked avocado before and I was wondering it. Then making these avocado fritters came to my mind last night when I was in my bed just trying to sleep.
Fritters are like the sign of a feast in a kitchen. If there are fritters on a table, believe me you’re going to have a real satisfying meal there! I’m not sure if there are different versions of fritters in our cuisine than Zucchini Fritters, but you can always create new versions if there is a curious foodie inside you.
So when I told Yusuf about my idea of avocado fritters in the morning, he suggested combining it with some boiled corns. Brilliant idea, isn’t it? He always knows how to pair or complete dishes! We mostly add feta in zucchini fritters and I love that cheesy flavor so I used a little feta in these fritters too.
We had these corn and avocado fritters as a breakfast food this morning and I can proudly say that they were amazing! We had the leftovers as appetizers at lunch and dinner. So don’t worry if you can’t finish them at once, you can have them later. Putting some of these in your lunch box or having them as a mezze when drinking are some other great ideas with these yummy fritters.
I used corn flour in the batter of these fritters unlike our regular zucchini fritters, which contains with all purpose flour, so it’s a recipe for those following a gluten-free diet as well.
It was the first time I made corn and avocado fritters, but won’t be the last. I will be making these more often when picnic time arrives here!
I strongly recommend you to pair these with strained yogurt and you will get even more addicted!
- 2 eggs
- 4 tbsp corn flour
- ½ tsp salt
- 1 avocado, diced
- 4 tbsp boiled corn
- 3 tbsp crumbled feta
- ½ cup sunflower oil
- Beat eggs well.
- Add in corn flour and salt, mix them well.
- Fold in diced avocado, boiled corns and feta. It will be like a thick cake batter.
- Heat sunflower oil in a large skillet.
- Leave 1 tbsp of the mixture in hot oil. Put as many as you can.
- Fry them until golden for about 30 seconds, flip them over and fry the other side.
- Serve warm or cold.