Corn and Avocado Fritters
2 servings
25 minutes
Corn and avocado pancakes are a culinary masterpiece of Pan-Asian cuisine that combines freshness and rich flavors. Crispy on the outside yet tender on the inside, they create a harmony of sweet corn, creamy avocado, and a hint of chili pepper's spiciness. Cilantro and lime juice add zest, highlighting the tropical notes of the dish. The pancakes are perfect for a light snack or as a main course, especially when paired with yogurt or soy sauce. They can be served for breakfast, lunch, or dinner while enjoying every bite. Inspired by street food from Asian countries, they are easy to prepare but impress with their rich and exotic taste.
1
Mix together flour and egg, then add chopped green onion, corn, finely chopped chili pepper, and cilantro. Mix well, season with salt and pepper.
- Wheat flour: 50 g
- Chicken egg: 1 piece
- Spring onion: to taste
- Fresh corn kernels: 130 g
- Red chili pepper: 1 piece
- Fresh cilantro (coriander): 3 bunchs
- Salt: to taste
- Ground black pepper: to taste
2
Cut the avocado and add it to the mixture along with lime juice (or lemon). Gently mix.
- Avocado: 1 piece
- Lime juice: 2 tablespoons
3
Spoon the dough into the heated oil in the pan, shaping it into a round form.
- Vegetable oil: 2 tablespoons
4
Cook on medium heat for about 5 minutes until golden brown. Carefully flip the pancakes with a spatula and fry on the other side. Serve immediately!
