Crispy sweetcorn fritters with guacamole
Golden pan-fried sweetcorn fritters, crisp outside and soft inside, served with a creamy guacamole of avocado, lime and coriander. Perfect for sharing.
Are you looking for a quick, colourful starter that is a little different and still keeps everyone happy?
Then these sweetcorn fritters with guacamole are exactly what you need. I will walk you through golden discs that stay crisp at the edges and soft inside, packed with whole kernels, ready to be dipped into a creamy guacamole of avocado, lime and coriander.
The whole trick is in the batter: it must be thick, just enough to bind the corn. Too much and you end up with flour fritters holding a few kernels; too runny and they spread across the pan and lose their shape.
There are at least three good reasons to make them: a tin of sweetcorn and two eggs are almost all you need, they are ready in half an hour, and they work equally well as a party bite or as a light dinner with a salad.
One useful habit is frying only a few at a time. Crowd the pan and the oil temperature drops, which gives you greasy fritters instead of crisp ones. If you want them lighter, an air fryer at 190°C does a surprisingly good job.
Make the guacamole while the oil heats, mashing the avocado with a fork rather than blending it, so it stays rustic and full of texture. Serve everything straight away with lime wedges on the side.
Ready? Let’s get started with the sweetcorn fritters with guacamole.
To make this recipe
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Large non-stick pan
Useful for cooking and sautéing ingredients evenly without overcrowding the surface.
Steps
- Drain the sweetcorn thoroughly and pat it dry with a tea towel: if it stays wet the batter loosens and the fritters lose their shape.
- In a bowl, whisk the eggs with the milk, add the sifted flour, the paprika, salt and pepper, and mix to a thick, lump-free batter.
- Fold in the corn and the finely chopped spring onion: you want a mixture where the batter just binds the kernels, not a runny cream.
- Make the guacamole by mashing the avocado flesh with a fork, never a blender, then stir in the lime juice, the deseeded diced tomato, chopped coriander, salt and pepper. Taste and adjust the acidity with more lime.
- Heat a shallow layer of oil in a wide pan over medium heat: it is ready when a drop of batter sizzles straight away without burning.
- Drop in spoonfuls of the mixture, flattening them slightly into discs about 6 cm wide. Fry for 2 to 3 minutes per side, until deep golden and crisp at the edges.
- Drain the fritters on kitchen paper, season them with a little more salt and serve them hot with the guacamole alongside.
Helpful tips
Do not crowd the pan: fry a few fritters at a time so the oil stays hot and they do not soak it up.
To keep the guacamole from browning, leave one avocado stone in the bowl and press cling film directly on the surface.
For a lighter version, cook the fritters in a non-stick pan with barely any oil, or in an air fryer at 190°C (375°F) for 12 minutes.
A pinch of chilli powder in the batter makes them far more interesting.
Average nutrition per serving
- Calories
- 340 kcal
- Carbohydrates
- 34.0 g
- Sugars
- 5.0 g
- Protein
- 8.0 g
- Fat
- 18.0 g
- Saturated fat
- 3.5 g
- Fiber
- 6.0 g
- Sodium
- 380 mg
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