Mexican corn fritters

  • Serves 4
  • Preparation time:
  • Cooking time:

Ingredients

Corn Fritters:
100ml Bulla Sour Cream
210g can corn kernels
½ cup coriander leaves, roughly chopped
1 red capsicum, diced
½ cup SR Flour
1 egg
Oil for frying

Guacamole:
200ml Bulla Premium Sour Cream
2 ripe avocadoes, halved, peeled & chopped
1 tsp taco seasoning
½ cup sweet chilli sauce
Juice and rind of 1 lime

Salsa:
4 tomatoes, chopped
1/2 red onion, finely diced
1 tbsp lemon juice
Extra Bulla Sour Cream to serve
Coriander leaves for garnish

Method

Prepare Salsa and Guacomole prior to cooking your fritters.

Guacomole:
Combine all the ingredients together in a large bowl.
Mix well with a whisk, cover & refrigerate.

Salsa:
Combine chopped tomato and onion together, and stir in lemon juice. You can also add some chopped coriander directly to salsa for enhanced flavour.

To cook fritters:
In a large bowl combine the corn, Bulla Sour Cream, coriander, capsicum, flour and egg, whisk well.
Heat oil in a large non-stick pan over a medium heat. Spoon approx ¼ cup of mixture into rounds in the pan and cook 2 -3 minutes on each side . Remove and drain.

Notes

For more recipes using Bulla cream, visit www.bullacream.com.au.