I came across the recipe for sweetcorn fritters in “The Telegraph”, it was one of the recipes to use avocado with.  I made it this evening, but I threw in some raw shrimps and that was a good idea, as on their own they’d not be in any way worth blogging. I’m not sure I’d even know if there was sweetcorn in them,  if I hadn’t made them myself- corn is blended in the batter,  next time I’ll add a bit more, after the blending,  for more texture.

So, 3 eggs, 100 g of plain flour, 100 ml of creme fraiche, 150 g of canned sweetcorn, 1 tsp of baking powder all blended, then 3 spring onions, fresh coriander added, some seasoning and the prawns, chopped in half.

The salsa; chopped avo, 4 chery tomatoes, half a red chilli, a shallot, a clove of garlic, 2 tbsps of olive oil, juice of 1 lime and seasoning. More fresh coriander, of course, cause we like our coriander.

The recipe is a keeper, texture will be improved next time.