Easy Sweetcorn Fritters

In the bowl of a food processor, pulse together half of the corn, the eggs, milk, flour, baking powder, salt and spring onions to form a chunky batter. Stir though the reserved corn, red pepper and coriander, season with freshly ground black pepper and set aside.
Peel the avocado, then mash the flesh together with the lime juice to form a rough paste. Season with a little salt and pepper, then cover with a small square of cling film, pressing onto the surface of the avocado. (See notes)
To cook the fritters, warm a plate in the oven, then heat the oil in a large, non-stick frying pan. Cook heaped tablespoons of the mixture for 2 minutes on each side, until golden brown and cooked through. Keep warm while you cook the remaining fritters, then serve with the avocado, some sour cream, chopped tomatoes and jalapeños.

If you like, blitz the avocado and lime juice together in the food processor to make a chunky paste. Pressing the clingfilm on the surface of the avocado will help it keep a lovely fresh green colour and stop it oxidising.
If I have guests and don't fancy banging around in the kitchen in the morning I make the batter the evening before, it will keep perfectly fine, covered, overnight in the fridge - just loosen it with a few tablespoons of milk.
Feel free to double or triple the recipe depending on how many mouths you have to feed.
Sweetcorn fritters are super delicious with Spicy Red Pepper Jelly! Click here to get the recipe!