Crispy fritters packed with juicy corn kernels, creamy avocado and yogurt with lime and chili oil. A fresh lunch you can have on the table in about forty minutes.
Fresh corn gives these little fritters their sweet flavor and juicy bite. In the Netherlands, fresh sweet corn is generally in season from late summer into fall; outside that period, you can use frozen corn. Let it thaw completely and pat the kernels dry. Canned corn works too, but drain it well: extra moisture makes the batter runny and the fritters less crispy.
The batter is deliberately simple: egg binds the kernels, and a small amount of flour holds them together without masking the corn. Lightly mash some of the kernels with a fork or potato masher to release a little starch, which helps bind everything. Stir in the rest whole so you get distinct kernels in every bite. The batter should be firm enough to spoon into the pan, not runny.
Fry the fritters in a large skillet with a thin layer of hot oil. Give them plenty of room and gently flatten them once you’ve spooned the batter into the pan; this helps them cook evenly and gives them more contact with the pan. Flip them only when the underside is golden brown and the edges look set. If the pan is too hot, the outside will brown before the egg in the middle is cooked through. If needed, cook them in two batches and keep the first batch warm in a low-temperature oven.
The avocado is mashed with lime juice and coriander: bright and herbaceous alongside the sweet corn. Choose a ripe avocado that yields to gentle pressure but isn’t mushy. The yogurt with lime and chili oil adds cooling creaminess and a measured heat. Stir the chili oil in or drizzle it over the yogurt for a sharper, more visible chili flavor. If coriander isn’t your preference, use finely chopped flat-leaf parsley; that fresh note is still important.
Serve the fritters right away, while the edges are crispy, with the avocado and yogurt sauce on the side or on top. A simple green salad goes well if you’d like to make the lunch more substantial. Cover any leftovers and refrigerate them within two hours; they’ll keep for up to two days. Reheat the fritters once, until piping hot throughout, in a skillet; they’ll soften in the microwave. It’s best to prepare the avocado just before serving, as it discolors after mashing.
Cut the corn kernels off the cobs and pat them dry with paper towels. If using thawed corn, pat that dry well too.
Coarsely mash about one-third of the corn kernels with a fork in a bowl. Beat in the eggs, then mix in the flour, salt and a few grinds of black pepper. Stir in the remaining corn; the batter should stay firm.
Halve the avocado, remove the pit and mash the flesh with the juice of one lime. Finely chop the coriander and stir about two-thirds into the avocado. Season with pepper and, if needed, a pinch of salt.
In a small bowl, stir the yogurt until smooth with the zest and juice of the second lime and the chili oil. Taste and add extra pepper if you like.
Heat the oil in a large skillet over medium-high heat. Spoon about two tablespoons of batter into the pan for each fritter and gently flatten. Cook the fritters in batches for 3–4 minutes, until the underside is golden brown, then flip and cook for another 2–3 minutes until cooked through and crispy.
Serve the warm corn fritters with the mashed avocado and yogurt sauce. Sprinkle the remaining coriander over the top.
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Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.