Good hombres: Mexican-style corn fritters

These Mexican style corn fritters are the perfect way to spice up your weekend breakfast.

Make breakfast great again with corn and its Mexican companions chilli, coriander and avocado. These fritters are also good for lunch or dinner or as an accompaniment to roasts. If you’re averse to chilli, leave it out.

MEXICAN-STYLE CORN FRITTERS

3 large cobs of corn

150g plain flour

½ teaspoon baking powder

1 tablespoon chopped fresh coriander

½ long green chilli, finely chopped

3 tablespoons milk, plus extra if needed

1 large free-range egg, lightly beaten

Vegetable oil, for cooking

To prepare corn, remove husks and trim stalks. Stand cob upright on chopping board; using sharp knife, carefully slice downwards, repeating until all kernels are removed. Put kernels in mixing bowl; sift in flour, baking powder and ½ teaspoon salt. Add coriander and chilli; season with pepper. Whisk milk and egg together and stir into corn mixture until combined – the mixture should fall off the spoon with a light tap. Add a little extra milk if necessary. Heat 1-2 tablespoons of oil in a non-stick frying pan over medium heat. Add heaped tablespoons of the mixture to the pan and cook for about 2-3 minutes each side or until golden brown. Drain on kitchen paper and keep warm. Repeat with remaining mixture. Serve with guacamole and sour cream, if desired. Serves 4 (makes 12-15)

GUACAMOLE

6 ripe cherry tomatoes or 1 large ripe tomato

2 ripe avocados

Juice 1 lime

¼ cup chopped fresh coriander

1 small red onion, finely chopped

1 red chilli, deseeded and finely chopped

Finely chop tomatoes and transfer pulp and juice into a bowl. Halve and stone avocados; scoop out flesh into bowl with the tomato. Use a fork to roughly mash the avocado. Tip other ingredients into the bowl; mix through. Season with salt and pepper. Serve with corn fritters and sour cream. Serves 4