Looking back at our experience of brunching with friends around Melbourne we learned the top three most ordered menu items are avocado toast, baked eggs, and corn fritters. Sometimes I complaint a bit that I really did not understand why everybody is still ordering avocado toast in the cafe. It’s gone way mainstream these days and I can’t justify the reason behind the expensive cost where it really takes 10 seconds to toast the bread and spread the avocado on top.
So out of these three popular menu items, my boyfriend and I would normally pick the other two: baked eggs and corn fritters. We love to try different things that are a bit unusual as well but if we don’t feel like eating other things on the menu we would normally just pick these two. Even though I also know how to make them (baked eggs recipe here) it does feel a bit different eating at home and eating in a nice cozy cafe while catching up with some friends and sipping great coffee. You with me on this right?
However sometimes I do like to whip up our own breakfast at home when the weather is not that friendly. And breakfast is normally very easy, only a few ingredients here and there and voila breakfast is ready. So this time I want to share with you my own recipe on how to make corn fritters with avocado mash that are crispy around the outside but still a bit fluffy inside and you can definitely taste the corn in each bite.
You can definitely pair these corn fritters with anything aside from avocado mash. You can put some eggs, avocado salsa, smoked salmon, cheese, or you can mix in some slices of zucchini in the batter as well. Whatever your heart desires.
Breakfast is ready in just under half an hour!
- 400 gr corn kernels (if using fresh, blanch with hot water for 20 seconds)
- 2 eggs
- 120 gr self-raising flour
- 2 tbsp parmesan cheese (optional but taste better with it)
- 2 tbsp olive oil
- 1 ripe avocado
- 1/2 lemon
- salt and pepper to taste
- In a blender or food processor, mix 200 gr of corn kernels, eggs, self-raidsing flour, and parmesan cheese. Blend until combined and corn kernels have broken into lumps.
- Mix in the remaining corn kernels and add salt and pepper.
- Heat a non-stick skillet over medium heat and add olive oil. Add spoonfuls of mixture to pan and cook for two minutes each side or until the surface is golden brown. Repeat with remaining batter.
- Mash the avocado in a bowl and squeeze the lemon in. Add salt and pepper.
- To serve, stack corn fritters and avocado mash on a plate. Garnish with roasted cherry tomatoes and dukkah.