Page 14 - Forest Row Local August Edition
P. 14

14 August 2022 • Forest Row Local
AUGUST RECIPE
By Ella Easton
Sweetcorn Fritters and Avocado Dip
This is a really easy brunch recipe - the avocado dip has received the seal of approval from a couple of guacamole haters! My mum used to make it for barbecues when we were kids and as someone who doesn’t do spice, I much prefer it to a traditional guacamole.
In a mixing bowl, beat the eggs with the milk and season to taste. If you like spice, add some chilli flakes into the mix.
Add the flour. Beat in well.
Mix in the sweetcorn and chopped tomatoes/ spring onions.
Heat a little cooking oil in a frying pan over a medium high heat.
Add a generous tablespoon of the mix into the frying pan to form a fritter.
Cook for around 3 mins on each side (until they are golden brown).
Repeat with the rest of the mixture - you should have 8 fritters by the end.
Serve with the avocado dip - I prefer a really smooth texture so I use a blender, but it’s fine to just mash it all together with a fork for a more “rustic” version.
  INGREDIENTS
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AVOCADO DIP (Makes 2)
• Flesh of 1 large avocado (150g)
• 50g cream cheese (or vegan alternative
- I like Nush or the new vegan
philadelphia)
• 1 dessert spoon lemon juice from a fresh
lemon
• 1 teaspoon dijon mustard.
• Salt and pepper (garlic salt is also nice in
place of regular salt).
• SWEETCORN FRITTERS (Makes 8)
• 2 eggs
• 2 tablespoons unsweetened milk
• Salt and pepper to taste. Chilli flakes
(optional - It’s a no from me!)
• 300g sweetcorn
• A few cherry tomatoes, sliced.
• A small bunch of spring onions, finely
sliced.
• 90g plain flour (or gluten free
alternative)
• Salt and pepper to taste
• Some cooking oil of choice.





























































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