Name: Sweetcorn, five-spice & date fritters with tomato & avocado
Yield: For 4-6 (8-12 fritters)
Cuisine: Mexican
Ingredients: 330 ml buttermilk (or use a runny unflavoured yoghurt); 1 corn cob (or 150 g canned corn kernels, drained); 1 Tbsp sugar; ½ tsp baking soda; 1 tsp baking powder; 50 g wholemeal flour; 1 large avocado; a handful of rocket or salad greens; 1 tsp five-spice; 30 ml (2 Tbsp) lemon juice; 100 g flour; 2-3 tomatoes; 50 ml extra virgin avocado oil, plus more for cooking the fritters (or use a light olive oil for cooking); 50 g polenta; 2 eggs; 12 Medjool dates, pitted and cut into 8

Preparation info

For
4-6
(8-12 fritters)

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Growing up in New Zealand it seemed that there were a few classic dishes in our nation’s repertoire - but that everyone had their own twist on them. Pumpkin soup was one, and corn fritters another. I recall versions of the former seeming racy if they had curry powder in them, or if they were made with cream and topped with grated cheese - that seemed very posh. However, the latter, the corn fritters, were pretty much all made from the same few ingredients: a can of sweetcorn, flour, egg and