Eight simple rules for learning how to get the hair you want
Eight simple rules for learning how to get the hair you want

Melanie Morris

September 28: Today’s top stories in 60 seconds
September 28: Today’s top stories in 60 seconds

Sarah Finnan

‘It’s always fun, interesting and challenging’: Portfolio manager Mary Catherine Greene on working in a male-dominated industry
‘It’s always fun, interesting and challenging’: Portfolio manager Mary Catherine Greene on working in a...

Shayna Sappington

Pillow sprays to help you unwind and drift off to sleep
Pillow sprays to help you unwind and drift off to sleep

Holly O'Neill

How to choose a wedding photographer that suits your couple style
How to choose a wedding photographer that suits your couple style

Shayna Sappington

Ask the Doctor: ‘Nearing 50, I’m beginning to worry about my heart health. I’ve seen that atrial fibrillation affects many — what can I do to make sure I remain healthy?’
Ask the Doctor: ‘Nearing 50, I’m beginning to worry about my heart health. I’ve seen...

Sarah Gill

Supper Club: Creamy tahini lentils with boiled eggs
Supper Club: Creamy tahini lentils with boiled eggs

Meg Walker

Social Pictures: The Irish premiere of ‘Don’t Worry Darling’
Social Pictures: The Irish premiere of ‘Don’t Worry Darling’

Sarah Gill

Sweetpea Cottage: Inside this dotey country home on the market for €289,000
Sweetpea Cottage: Inside this dotey country home on the market for €289,000

Sarah Finnan

Is your skin itchy or tight after a shower? What your skin is trying to tell you
Is your skin itchy or tight after a shower? What your skin is trying to...

Lauren Heskin

Image / Editorial

Corn Fritters with Roast Tomatoes & Smashed Avocados


By Meg Walker
30th Aug 2018
Corn Fritters with Roast Tomatoes & Smashed Avocados

Corn fritters are a menu staple in nearly every café in Australia and New Zealand. No two recipes are ever the same, as everyone has their (strong!) opinion on what makes the perfect fritter. 

Corn Fritters with Roast Tomatoes & Smashed Avocados

Serves 6

Ingredients
150g (about 1 medium) grated courgette
400g cherry vine tomatoes
olive oil, to drizzle
4 eggs
180g self-raising flour
50g Parmesan cheese, grated
100ml buttermilk
1 tsp paprika
½ tsp cayenne pepper
1 tbsp freshly chopped coriander
fresh corn kernels cut from 2-3 cobs
sea salt and freshly ground black pepper
sunflower oil, for frying

For the smashed avocados
3 avocados
grated zest of 1 lime and freshly squeezed juice of 2
¼ red onion, finely diced
1 tsp hot sauce

To serve
fresh spinach leaves
crème fraîche

Method
Put the grated courgette into a colander set over a large mixing bowl. Sprinkle with ½ tsp of salt and leave for 30 minutes to 1 hour so they release their moisture. Squeeze the grated courgette with your hands to get rid of as much moisture as possible and set aside.

For the roast tomatoes, preheat the oven to 180°C/gas mark 4. Place the tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper.

Roast in the preheated oven for 15-20 minutes, or until the skins begin to split.

Reduce the oven temperature to 170°C/gas mark 3 and prepare the fritter batter. In a large, clean, mixing bowl, lightly whisk the eggs. Add in the flour, grated Parmesan, buttermilk, paprika, cayenne pepper, ½ tsp of salt, a pinch of pepper and the chopped coriander.

Stir in the squeezed courgette and the corn kernels, ensuring the vegetables are evenly coated in batter.

Add enough sunflower oil to thinly cover the bottom of a heavy-bottomed frying pan. Ladle generous spoonfuls of batter into the pan and cook for about 4 minutes on each side, until golden brown. Transfer to a clean baking sheet and put in the oven for 4-5 minutes to ensure they are cooked through. Cook the remaining batter in the same way, adding a little more oil to the pan each time, if required.

Just before serving, roughly mash the avocados with a fork, leaving them fairly chunky. Stir in the lime zest and juice, onion and hot sauce. Season generously with salt and serve with the fritters, roast tomatoes, a handful of baby spinach and a dollop of crème fraîche.

Extracted from Lantana Breakfast & Brunch by Shelagh Ryan (Ryland Peters & Small, approx €11). Photographs by Kate Whitaker & Adrian Lawrence.