Corn Fritters with Avocado and Smoked Salmon

I love weekend breakfasts, but over the weekend I wanted something other than eggs (poached, fried, scrambled, omletted, I’d had enough!).

While my darling mother was just a little pedantic about mess in her kitchen when I was growing up, I do remember cooking Corn Fritters from the Women’s Weekly Kid’s Cookbook! With the addition of some smoked salmon and avocado, these Corn Fritters were just what I was looking for on Saturday.

What’s your favourite weekend breakfast? Are you  passionate about pancakes, an eggs extraordinaire or a typical toast person?

Corn Fritters with Smoked Salmon and Avocado

3/4 cup self raising flour

1/2 cup buttermilk

310g can sweet corn kernels

1 egg

1/2 avocado

Fresh lime juice

Fresh chives, chopped

Salt, pepper and cooking spray

Optional: Sour cream and smoked salmon, to serve

What to do

Sift flour and lemon pepper seasoning into a bowl, and make a well in the centre of the mix.

Add in buttermilk and egg, and stir until smooth. Fold in corn and chives, and season with salt and pepper.

Start to fold in the egg

Heat a frying pan over low heat and spray with cooking spray. Add in the corn mixture – I used 2 tablespoons of the batter per fritter.

Leave some room in between the fritters, as they will spread

Cook fritters for 2-3 minutes, then turn and cook for another 1 – 2 minutes.

Meanwhile, combine the avocado and lime juice in a bowl.

When all fritters are done, top with avocado, sour cream and some smoked salmon, and serve.

And there you have it. Corn fritters with avocado, sour cream and smoked salmon.

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