Lodge Logic mini cast iron skillet cooks sweet crispy fritters with creamy avocado salsa goodness!
Lodge has been manufacturing cast iron and steel cookware in the US since the 1800's. The Lodge Logic Cast Iron Miniature skillet is made from cast iron has been pre-seasoned and comes ready to use. The skillet can be used on induction stovetops and can also be used in the oven and freezer which makes it perfect for these sweet corn fritters. After the fritters are fried, the whole skillet can be placed in the oven keeping the fritters warm until serving time.
The 9cm skillet is perfect for baking individual cookies, frying an egg or making pancakes or fritters. With that in mind, today’s recipe is a Bill Granger classic, sweet corn fritters with avocado salsa.
Ingredients:
For the sweet corn cakes:- 2 2/3 cup/525 g sweet corn (from 4 cobs of corn)
- 1 small red onion, chopped
- 2 eggs
- 15 g coriander leaves, chopped
- 1 cup plain flour
- 1 tsp baking powder
- sea salt and freshly ground black pepper
- vegetable oil, for frying
Preheat the oven to 120°C. Put 2 cups/450g of the sweet corn, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Place the mixture into a bowl. Add the remaining sweet corn and stir.
If you’re using the miniature skillet, lightly oil the pan. When the oil is hot, drop 2 heaped tablespoons of the mixture into the pan and cook for 1-2 minutes on each side. Keep warm in the oven while you are making the rest of the cakes. Drain on paper towels before serving.
If you’re making these using a larger pan, heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium-high heat. Drop 2 heaped tablespoons of mixture per sweet corn cake into the pan and cook in batches for 1-2 minutes on each side or until golden brown. Drain on a paper towel before keeping warm in the oven. While the fritters are in the oven make the salsa.
Avocado salsa
-
- 2 ripe medium avocado, stones removed, flesh diced
- 15 g coriander leaves
- 2 tbsp lime or lemon juice
- 2 tbsp finely chopped spring onions
- dash chilli sauce, optional
- sea salt and freshly ground black pepper
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