There is a reason corn fritters remain a staple on the world’s best brunch menus. When done right, they are the perfect marriage of textures: a golden, crispy exterior giving way to a sweet, tender centre. But the secret to taking this dish from “cafe standard” to “culinary standout” lies in the toppings.
By pairing these savoury cakes with the richness of smashed avocado and the bright, zesty lift of a signature citrus cream, you create a balanced dish that feels like a celebration on a plate.
Serves 4
INGREDIENTS
Fritters
575grams cooked corn
1 brown onion
3 egg whites
65 ml milk
125g plain flour
1/2 tsp paprika
1tsp baking powder
Salt and pepper
Citrus Cream
500 grams Sour cream
Zest off 1 lemon, 1 lime and 1/2 orange.
Salt and pepper
Smashed Avocado
4 avocados smashed
60 mls lemon juice
60mls extra virgin olive oil
Salt and pepper
Dressing
1 Spanish onion diced
1/2 cup baby capers
1 Tablespoon chopped parsley
60 mls red wine vinegar
60 mls extra virgin olive oil
METHOD
1 Mix all ingredients for fritters in a bowl.
2 Spoon 2 tablespoons of the fritter mixture onto a flat top or non-stick pan and cook until browned.
3 For citrus cream, mix together all ingredients in a small bowl.
4 Smash avocado’s in a small bowl and add lemon juice, and olive oil. Season with salt and pepper.
5 For dressing, mix all ingredients together in a small bowl.
6 Stack ingredients as per photo and top with Huon Smoked Salmon or Huon Salmon Gravlax wild rocket lettuce. Serve with a great “Hunter Valley” Semillon.
Recipe Matt Dillow, The Deck Café
