Breakfast, lunch, dinner or a snack, these yummy veggie-filled corn fritters are always a hit!
Ingredients
Corn and Vegetable Fritters and Crispy Ham
- 2 ½ cups corn kernels (about 3 large corn cobs) – divided
- 1 zucchini (grated)
- 4 eggs
- ½ small red onion (finely diced)
- 1 garlic clove
- ¼ cup coriander
- 1 red capsicum (finely diced)
- ½ – ¾ cup flour (see tips)
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp ground cumin
- 2 cups leftover Christmas ham (shaved finely)
- Olive oil (for frying)
- Salt and pepper
Smashed Avocado
- 2 avocados
- ½ small red onion (finely diced)
- 1 lemon (juice)
- Salt and pepper
Serving
- 125g sour cream
- ½ cup fresh coriander
Method
- Preheat the oven to 100 degrees, fan bake and prepare a lined baking tray.
- Cook the corn. Boil or steam the corn (husks removed), for 6-8 minutes or until the kernels are tender. Allow to cool before removing the corn kernels from the cob.
- Line a colander with a clean tea towel and place over a bowl; add the grated zucchini and sprinkle lightly with salt. Allow the zucchini to sit for 10 minutes, then use your hands to wring out the tea towel, squeezing out as much liquid from the zucchini as possible.
- Add 1½ cups of the corn kernels, eggs, ½ an onion, garlic and coriander into a blender. Blend until everything is combined but not completely smooth.
- Add the blended mixture into a large bowl along with the remaining corn, zucchini, capsicum, flour, baking powder, paprika, cumin, salt and pepper; stir until just combined.
- Time to cook the fritters, you’ll need to cook them in batches. Add about 1 Tbsp of olive oil into a large fry pan over medium-high heat.
- Once the oil is hot, add about 1/4 cup of the mixture (per fritter) into the pan and cook for 2 minutes on each side, or until golden. Then place the cooked fritters onto the baking tray and into the oven to stay warm while you cook the rest.
- Repeat until all the mixture is gone.
- While the fritters are keeping warm, prepare the guac. Scoop out the inside of the avocado and place it into a bowl along with lemon juice, ½ an onion, salt and pepper; use the back of a fork to mash the avocado to your desired consistency. Set aside.
- To fry the Christmas ham, add 1 Tbsp of olive oil to a large pan over medium-high heat; add the ham and cook until crispy.
- Serve the fritters topped with the crispy ham, smashed avocado, sour cream and fresh coriander.
Tips
- Fry the ham with some of the glaze, this will infuse all those delicious flavours into the ham.
- Start with ½ a cup of flour and test one fritter, if the fritter looses its form, add a little more flour – around ¼ cup.
Shortcuts
- Omit the the grated zucchini.
- Corn is so sweet and delicious straight off the cob but for ease, you can use frozen, just be sure to defrost (we recommend not using canned as the flavour and consistency is very different).
Variations
Vegetables
- Serve with a fresh side salad – baby cos with cherry tomatoes and a simple dressing would be perfect.
Protein
- If you are out of Christmas ham, swap for bacon.
- Swap ham for smoked salmon.
- For a vegetarian option, swap the ham for halloumi.
Other
- Swap sour cream for our cashew cream.
