Sweetcorn fritters with avocado salsa

• Corn kernels cut from three large corn cobs
  
• 1 small red onion, finely chopped
  
• 1 egg
  
• 1 cup chopped coriander leaves (optional)
  
• 1 teaspoon baking powder
  
• 3 tablespoons plain flour
  
• ½ teaspoon sea salt
  
• Freshly ground black pepper
  
• Vegetable oil for frying

• 2 ripe avocados, stone removed and diced
  
• Quarter cup coriander leaves (optional)
  
• 2 tablespoons finely chopped spring onions
  
• Dash of tabasco
  
• Sea salt
  
• Freshly ground black pepper

• Combine half the corn with onion, egg, coriander, flour, baking powder, salt and pepper in a food processor. Add remaining corn and stir to combine.
  
• Heat 1 tablespoon of vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 1 — 3 tablespoons of mixture per sweetcorn fritter into the pan and cook in batches of 4 for one minute each side.
• Drain on paper towels and keep warm in oven while making the rest.
  
• Place all the salsa ingredients in a bowl and stir gently to combine. Serve with the fritters.