Corn and Capsicum Fritters

corn fritters.jpg



  • 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!