• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Corn and avocado fritters with avocado, yoghurt, coriander & lime sauce

    Published: Dec 3, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Corn and Avocado Fritters recipe with Avocado Yoghurt Coriander Lime Sauce | deliciouseveryday.com Click for the recipe

    Corn fritters have long been a breakfast favourite. In fact they are a breakfast favourite that I love so much they often make their way to the dinner table in our house. However there is one thing I'm fussy about is that the corn needs to be cooked first. I find cooking the corn kernels before adding them to the fritters makes the kernels tender and releases their sweetness.

    The easiest, and quickest way to cook the corn to be in the microwave, however I know some of you don't have or don't like microwaves. If you don't have a microwave you can quickly sautee the corn in a little butter in a frying pan before making the fritters. Just be sure to let the kernels cool before adding them to the fritter batter.

    The avocado, yoghurt, coriander and lime sauce is optional but adds a nice zing to the dish. Any left over sauce is also great as a dipping sauce for crudités, on burgers or as a salad dressing.

    Corn and Avocado Fritters recipe with Avocado Yoghurt Coriander Lime Sauce | deliciouseveryday.com Click for the recipe

    Recipe

    Corn and avocado fritters with avocado, yoghurt, coriander & lime sauce

    Corn and avocado fritters with avocado, yoghurt, coriander & lime sauce is a breakfast favourite
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: Corn and avocado fritters, Corn Fritters, Delicious Everyday
    Servings: 2 servings
    Calories: 402kcal
    Author: Oh My Veggies

    Ingredients

    • AVOCADO YOGHURT, CORIANDER & LIME SAUCE:
    • ½ an avocado
    • ¼ cup unsweetened yoghurt
    • 2 tbsp coriander (cilantro) roughly chopped
    • juice of 1 lime
    • salt to taste
    • CORN AND AVOCADO FRITTERS:
    • ½ cup plain flour
    • ½ tsp baking powder
    • ¼ tsp salt more or less to taste
    • ½ tsp ground cumin
    • 1 tsp ground coriander cilantro
    • 1 egg
    • ⅓ cup buttermilk or milk
    • 1 cob of corn husked and kernels removed, and optionally cooked
    • ½ an avocado finely diced
    • ¼ cup coriander (cilantro) roughly chopped, cilantro
    • olive oil for frying
    • 6 slices of haloumi optional, to serve
    US Customary - Metric

    Instructions

    • Begin by making the sauce. Place all the ingredients in a food processor and process to combine. Check the seasoning and add more salt or lime as necessary. Refrigerate while you make the fritters.
    • Combine the flour, baking powder, salt and spices in a bowl and stir to combine. Combine the buttermilk and egg and whisk to combine before pouring into the dry mixture. Mix well, add the corn kernels and avocado and mix to combine.
    • Heat a frying pan over a medium high heat and add olive oil to the pan. Add spoonfuls of the batter to the pan. Cook for 2 minutes or until bubbles appear on the surface. Flip and cook for another 2 minutes, or until golden. Place on paper towel while you cook the remaining fritters. Keep the fritters warm. Add the haloumi slice and cook for 1 minute on each side, or until golden.
    • Divide the fritters between the serving plates and top with haloumi and top with the avocado, yoghurt and lime sauce and serve.

    Nutrition

    Calories: 402kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 4gCholesterol: 90mgSodium: 432mgPotassium: 900mgFiber: 8gSugar: 7gVitamin A: 610IUVitamin C: 15.3mgCalcium: 192mgIron: 3.2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.

    « Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"
    Avocado and Banana Bread - refined sugar free, butter and oil free »

    Delicious Everyday, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. Caroline says

      November 30, -0001 at 12:00 am

      Mmmm this looks amazing! Especially that sauce. I can think of so many things I to use it on.

      Reply
    2. Maria says

      November 30, -0001 at 12:00 am

      Lovely! I love corn fritters for dinner too. Will make this tonight!

      Reply
    3. Amanda (@lambsearshoney) says

      November 30, -0001 at 12:00 am

      Yum! I think I'll make this sauce for a dip on the weekend. Deelish!

      Reply
    4. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      I had my first corn fritter this year and I loved it. I love to saute fresh corn. In the US south it's called 'fried corn' but it's the same thing. 🙂 Love these!

      Reply
    5. Jasmine | The Gluten Free Scallywag says

      November 30, -0001 at 12:00 am

      5 stars
      I LOVE corn fritters and agree, they definitely make their way onto the dinner table at our house too. Love this avo sauce!

      Reply
    6. Claire @ Claire K Creations says

      November 30, -0001 at 12:00 am

      I just realised I have two cobs of corn sitting in the crisper that seriously need to be used.... fritters it is!

      Reply
    7. thelittleloaf says

      November 30, -0001 at 12:00 am

      the first time I ever had corn fritters was at Bill's in Sydney and now I love to make them at home, so so delicious! You can't go wrong with avocado on top either 🙂

      Reply
    8. Rachael @ Spache the Spatula says

      November 30, -0001 at 12:00 am

      Not only do the fritters look super tasty, but those plates are GORGEOUS!I'm definitely pinning this for summer corn 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thanks Rachel 🙂 I love the plates too. I picked them up from Target in case you were wondering. 😀

        Reply
    9. Rachael @ Spache the Spaula says

      November 30, -0001 at 12:00 am

      Ooh good to know! I love Target!

      Reply
    10. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      What wonderful fritters, I love the flavors!

      Reply
    11. Martine @ Chompchomp says

      November 30, -0001 at 12:00 am

      I am a big fan of fritters for breaky too, they remind of breakfasts at home as a teenager with mum. She makes THE best corn fritters.

      Reply
    12. Shikha @ Shikha la mode says

      November 30, -0001 at 12:00 am

      This is such an an awesome idea for breakfast or a weekend brunch! I love corn and avocados.

      Reply
    13. Lia says

      November 30, -0001 at 12:00 am

      5 stars
      Great recipe! I'm not a fan of cilantro so I substituted fresh pressed garlic & cayenne to make a more traditional guacamole. I could also not find haloumi at my grocery so I substituted chèvre in it's place. To make it a little healthier I used almond milk instead of buttermilk and it turned out wonderfully. Thanks for sharing this recipe!

      Reply
    5 from 3 votes

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.