Avocado fritters

Serves 4 Preparation time 10 minutes Cooking time 10 minutes

These fritters are at their best served warm from the pan with a sweet-chilli sauce. I’ve served them for breakfast in summer and with soup in winter. I sometimes replace the corn with more spring onion and a cup of feta cheese.

You need

• 1½ cups (375ml) flour • 2 teaspoons (10ml) baking powder • ½ teaspoon (2,5ml) salt • a pinch of red pepper • a pinch of black pepper • 2 eggs • ½ cup (125ml) milk • 1 tablespoon (15ml) melted

butter, plus extra for frying • 1 avocado • 1 spring onion, finely chopped • 2 cups (500ml) whole-kernel

corn • ¼ cup (60ml) grated Cheddar

cheese • butter for frying Combine the flour, baking powder, salt, red- and black pepper in a dish. Beat the egg, milk and butter together in a large mixing bowl. Chop the avocado into small cubes and add to the egg mixture, along with the spring onion, corn and cheese. Mix thoroughly.

Fold the dry ingredients into the wet ingredients until well combined.

Melt a teaspoon of butter in a hot pan and spoon tablespoonfuls of the batter into the pan. The batter is quite thick and puffs up considerably, so spread it out slightly, otherwise your fritters will be very large. Cover with a lid and turn after a few minutes, once they’re golden brown. Fry the other side until golden brown and cooked. Serve immediately while still light and puffy, with chutney or sweet chilli sauce. ( They’re also surprisingly delicious the next day, packed into lunch boxes.)