I am always excited to receive corn on the cob in our veggie box, so this week I was ecstatic to find 4 corns waiting to be made into something delicious.

My Cornbread Muffin recipe is pretty yummy, but with my oven currently out of action I needed to find a really simple recipe that could be made on the stove top.

Luckily, I found a tasty sounding Sweetcorn Fritter recipe in a cook book I have, “Bill’s Food”, by Australian celebrity chef, Bill Granger.

It was the first time of trying this recipe and I may have overdone it by using all of the corn, but they still tasted great and were really filling! I didn’t make the Avocado Salsa accompaniment included the recipe but imagine it would be a great addition.

Ingredients (serves 12)

• 525 g fresh corn kernels cut from 3 large corn cobs
• 1 small red onion chopped
• 2 eggs
• 15 g chopped coriander leaves
• 125 g plain flour
• 1 teaspoon baking powder
• sea salt
• freshly ground black pepper
• vegetable oil for frying

1. Preheat the oven to 120°C (250°F/Gas 1).
2. Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
3. Place in a large bowl, add the remaining corn and stir to combine.
4. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
5. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
6. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.