Corn Fritters with Sour Cream Guacamole (Vegetarian)

May 25, 2023

These crispy fritters make a great brunch or light supper! To make this dairy-free, simply sub the parmesan and sour cream for vegan equivalents readily available in the dairy case at the supermarket.
TOP TIP: Ignore the temptation to make your fritters thick, the trick is to keep them thin (around 2cm) so they crisp up perfectly.


1/2 cup Nuttelex

2 cups corn kernels (2 medium sized corn cobs)

1/4 cup corn flour

1/4 cup plain flour

1/4 tsp bicarbonate of soda

1 pinch white pepper

1 egg

1 tbsp plant milk

3/4 cup grated parmesan

5 stems shallots (or spring onion) sliced fine

1/2 cup fresh coriander leaves chopped

Sour Cream & Guacamole Dip

1 avocado

1/4 cup sour cream

1/4 cup coriander leaves (finely chopped)

2 tbsp lime or lemon juice

1 pinch sea salt flakes


large bowl

large frypan

cooling rack

lined baking tray


large spoon

To Serve

4 lime wedges

1 tbsp fresh chopped corainader


1Place all the fritter ingredients (except for the Nuttelex) in a large bowl and mix to combine until a batter forms.

2Place your cooling rack on a lined tray and set next to the stove top.

3Heat large frypan on medium-high heat. Add part of the Nuttelex and allow to melt, then use a large spoon to carefully drop your fritter mixture into the heated pan. Flatten fritter mixture gently with a spatula so that it is no thicker than 2 cm. Cook for 3 minutes on each side until crisp & golden. Cook only a few fritters at a time, then transfer to the cooling rack and place in oven to keep warm. Repeat with remaining fritter mixture, adding Nuttelex to the frypan as necessary until all used.

The Dip

1Place ingredients in a bowl and mash with a fork to incorporate.

2Serve with fresh lime wedges and extra chopped coriander.