Corn Fritters with Black Rice Salad, Avocado and Spicy Jalapeno, Garlic and Parsley

If you are looking for some midweek meal inspiration, this is just the dish for you! We love the fritters for Sunday breakfast and even go great as an addition to kid’s lunchboxes.


Corn Fritters

2-3 large corn cobs (kernels sliced off the cob) or substitute with one tin (drained) of corn kernels (approx. 400 – 450g)

2 eggs

200ml milk

6 shallots (finely sliced)

1 cup of self-raising flour

1 handful of grated Parmesan cheese

Pinch of salt


Black Rice Salad

1 cup of black rice

2 cups of water

1 red capsicum

1 yellow capsicum

1 red onion

Limes, quartered and squeezed over dish at the end


Place all fritter ingredients in a large mixing bowl and stir to combine into a thickish batter. Add a little extra flour if the mix is too wet or a little extra milk if too dry.

Spoon batter into disc shapes and fry in a little oil in a pan until all batches are cooked.


Place rice and water into a microwave proof dish and cook on high for 10 minutes. Stir rice and cook for a further 5 minutes or until water is full absorbed. Remove and allow to cool. Dice capsicum and onion and stir through the rice.


In a fabulous serving bowl, spoon rice salad, top with two or three corn fritters, avocado slices, a generous dollop of Fresh Fodder Spicy Jalapeno, Garlic and Parsley and a good squeeze of lime juice.

If you are a fan, put some roughly chopped coriander over the top to finish it all off!

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