Corn and Capsicum Fritters

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  • ½ cup plain flour (can use wholemeal, chickpea etc)
  • 1 tsp baking powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 large egg
  • 1/3 cup water
  • 2 cups fresh corn kernels
  • 1 large red capsicum, chopped finely
  • 1 spring onion chopped finely
  • 1 Tbs olive oil

Avocado Salsa

  • 1 avocado, chopped into 1 cm pieces
  • 1 Lebanese cucumber, chopped into 1 cm pieces
  • ½ small red capsicum, chopped finely
  • 1/3 cup loosely packed coriander leaves
  • 1 Tbs lime or lemon juice
  • 1 spring onion, chopped finely


Preheat oven to 200°C

Sift flour, baking powder and spices in a bowl; gradually whisk in combined egg and water until batter is smooth.  Stir in corn, capsicum and spring onion.  Season to taste.

Heat oil in frying pan; pour ¼ cup batter for each fritter into the pan and spread into round shape.  Cook for approximately 2 minutes each side, or until browned and cooked through.  They can be a little crumbly, so take care turning them.

To make salsa, combine all ingredients and toss gently.  Season to taste.

Serve fritters with salsa and roasted tomatoes or salad.  Enjoy!


0431 891 707

Email: info(at)lynleyseaman.com.au

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