Sieve the flours, polenta, sugar, baking powder, baking soda and five-spice with
Peel the husk from the corn cob and lay it flat on a chopping board. Using a serrated knife, cut the kernels from it and add these to the fritter mix along with the chopped dates. Mix it all together and leave for 15 minutes.
Halve the avocado, remove the stone and scoop the flesh from the skin using a large spoon. Cut into chunks and mix with the tomato, the remaining
Heat up a wide frying-pan and drizzle a few teaspoons of avocado oil into it then give the fritter mix a stir and dollop spoonfuls of the mixture into the pan and cook over a moderate heat until coloured. Carefully flip over and cook on the other side, until they’re cooked in the centre - it’ll take around 3-5 minutes all up, depending how large you make them. Once cooked, take from the pan and stack on a platter. Once they’re all cooked (they can be eaten hot or at room temperature) divide amongst your plates.
Toss the avocado salad with the salad leaves and place on top of the fritters.
© 2010 Peter Gordon. All rights reserved.