By Bridget Davis
This recipe is summer on a plate using some of nature’s most intoxicating summer offerings.  Juicy sweetcorn and Grove avocado oil is a match made in heaven and combine beautifully in this dish to create a delicious brunch or lunch time meal.

Ingredients (serves 6)
3 fresh sweet corn cobs ~ kernels sliced from the cobs
2 small zucchini ~ diced into cubes the same size as the corn kernels
2 sprigs of spring onions ~ sliced into small pieces
¾ cup of plain flour
1 tsp of baking powder
2 eggs
½ cup of milk
2 Tbsp of Grove avocado oil
2 tsp of cumin powder
1 tsp of garam masala
½ tsp sea salt flakes
Freshly ground black pepper
2 Tbsp of finely chopped coriander

Extra Avocado oil for frying

2 Avocados ~ perfectly ripe and diced
½ lemon ~ juiced
Small handful of fresh coriander leaves
Small handful of fresh mint leaves

Method:
Preset your oven to 100C on fan bake.

Make the fritter mixture by placing into a large bowl the flour, baking powder, cumin and garam masala along with the salt and a generous grinding of black pepper. Mix to combine.

Into a jug, break the eggs and mix together with the milk and Grove Avocado oil.
Taking half each of the corn and the zucchini, place in a food processor and process for 20 seconds. Add to the flour mixture.
Add the rest of the corn and zucchini, wet ingredients and the coriander and mix well.

Heat a frying pan with enough Grove avocado oil to cover the bottom of the pan. Place large spoonfuls of the mixture into the hot avocado oil and cook the fritters on each side for 3-4 minutes. Transfer to a paper towel lined plate to drain.  While you cook all the fritters, leave them to stay warm in the oven.

To serve
Allow 2 fritters per person and  top with diced avocado, a squeeze of lemon juice, leaves of coriander and mint and sea salt and black pepper and finish with a light drizzle of Grove avocado oil.