serves
6
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Guacamole
- 3 avocados
- 2 tbsp lime juice
- shake of Tabasco or chopped jalepenos, to taste
- ¼ tsp salt or to taste
- cracked black pepper
Salsa
- 4 medium tomatoes, diced into 7 mm cubes
- 1 small Spanish onion, finely diced
- 3 tsp olive oil
- ½ cup coarsely chopped coriander, including stems
- 1 tbsp lime juice
- salt, to taste
- cracked black pepper
Fritters
- 1 cup (150 g) plain flour
- ½ cup (125 ml) milk
- 3 eggs
- 1 tsp salt
- 2 ears corn, kernels sliced away, husks discarded
- 1 small red capsicum, stem and seeds removed, diced into 7 mm cubes
- 4 mushrooms, diced into 7 mm cubes
- ½ small zucchini, diced into 7 mm cubes
- 1 tbsp olive oil, for frying
- lime wedges to serve
Instructions
To make the guacamole, roughly mash the avocados in a medium mixing bowl with a fork. Add the remaining guacamole ingredients, mix gently and set aside.
To make the salsa, combine all the salsa ingredients in a medium mixing bowl, mix gently and set aside.
To make the fritters, combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.
To cook the fritters, grease a non-stick frypan with 1 tbsp of olive oil over medium heat. Ladle about 1 cup of the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges. If you want more crunch, use more oil and shallow-fry. Serve immediately with the guacamole, salsa and lime wedges on the table to share.
Photograph by Randy Larcombe Photography.
Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
