Corn Fritters with Avocado & Proscuitto



Party time or a special snack, dress them up or down, corn fritters are always welcome in our home. I made these the other day for a school cocktail party and they were a hit.  The combination of the fritters, avocado and crispy proscuitto is delicious and you get canapes and a dip made at the same time.  Nobody needs to know how quick and easy they are to make!  If you wanted to use them without the fancy bits they are great for kids snacks or in the lunch box.  This recipe makes about 16 – 18 small fritters and 1 1/2 of avocado dip.  I put the proscuitto under the grill in the oven to cook while I’m making the fritters and/or dip, let it cool and then break up into bite sized bits to go on top.

Timesaver Tip: The fritters can be made ahead of time (up to a day) and stored in an airtight container in the fridge until you are ready to use them.  Can also be frozen.

Corn Fritters with Avocado & Proscuitto


  • 420 g can corn kernels, drained
  • 1/2 C plain flour (Gluten Free if required)
  • 2 eggs lightly beaten
  • 2 spring onions finely sliced
  • 1 Tbsp chives, finely chopped
  • 2 Tbsp olive oil
  • 2 large ripe avocados
  • 1 clove garlic, crushed
  • 2 Tbs lime juice
  • salt & pepper to taste
  • 8 strips procsuitto


  1. Combine corn, flour, eggs, spring onions & chives in a bowl and mix well
  2. Heat oil in heavy based fry pan and spoon in tablespoon sized batches of the mixture
  3. Cook for a about 3 - 4 minutes each side or until golden brown & cooked through
  4. Remove from heat and drain on absorbent paper until cooled
  5. Avocado Dip
  6. Combine avocado, garlic, lime juice, salt & pepper in a high speed blender and blend until mixed well together and fairly smooth but don't over blend - a slight chunky consistency is fine.
  7. Proscuitto
  8. Preheat grill to 250 degrees and line a baking tray with baking paper
  9. Place proscuitto on baking tray and grill turning once for 5 - 7 minutes
  10. Cool and then break into bite size pieces
  11. Put a teaspoon of avocado dip on each fritter and top with proscuitto
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