Sweetcorn Fritters With Yogurt, Avocado And Chilli Recipe

For a breakfast treat or a long, lazy weekend brunch you can't beat sweetcorn fritters. Crisp and golden on the outside and sweet and soft on the inside, they tick all the flavour and texture boxes for a moreish start to the day.

We've topped ours with avocado for healthy fat and a few rounds of finely sliced chilli for a spicy kick, which will also help give your metabolism a boost first thing in the morning - keeping you feeling great all morning long until lunch. These lovely sweetcorn fritters reheat well so are perfect if you have guests. Simply make ahead and then gently warm in a pan when you're ready to serve.

HOW TO MAKE SWEETCORN FRITTERS WITH YOGURT, AVOCADO AND CHILLI

Ingredients

• 525g frozen sweetcorn, thawed
• 2 free-range eggs
• 125g plain flour
• 1tsp baking powder
• 1 red onion, peeled and finely chopped
• 1tbsp chopped fresh coriander
• a little oil, for frying

To serve:

• 100g 0% Greek yogurt
• 2 avocados, chopped
• 2 red chillies, chopped
• fresh coriander and lime wedges

Method

1. Put half the sweetcorn in a blender with the eggs, flour and baking powder. Whizz to a purée, remove to a bowl and add the rest of the sweetcorn, the red onion and the coriander. Season well.

2. To cook, heat a little oil in a non-stick frying pan and cook ladles of the mix in batches over a medium heat until lightly browned on both sides. Keep warm until they are all cooked. Top with the yogurt, avocado, chilli and coriander. Serve with a squeeze of lime.