6 cups SR Flour
2 bunches spring onions, finely chopped
2 red capsicum, finely diced
2 can corn kernels, including the juice
Cracked black pepper
Milk to bind
4 ripe avocados, peeled, diced into small chunks
8 spring onions, finely chopped
2 tomatoes, cut in half, deseeded and finely chopped
2 cups sour cream
4 tablespoons sweet chilli sauce
½ bunch continental parsley, finely chopped
Combine all the ingredients except the milk in a large mixing bowl, stir to combine and gradually add milk to form dropping consistency.
Heat a non stick frypan and cover the surface with vegetable oil, when the oil is hot drop small spoonfuls of mixture into the oil and cook for 2 minutes - be careful when you flip the fritter onto the other side that the oil doesn’t splash. Cook until golden brown and place on a tray covered with paper towel. Continue until all the mixture is used up, this quantity will make about 90 small corn fritters. To cook them through, place the fritters in a 180 ̊C oven for 5 minutes. Cool before adding the topping.
Combine all the ingredients and serve a spoonful on top of the corn fritter, garnish with remaining /2 bunch of parsley, a pretty sprig on each. Place on a decorative platter and refrigerate until served.
You may change the topping to suit, cream cheese, smoked salmon and dill is delicious, also pesto and semidried tomato for vegetarians.