Name: Parmesan-Corn Fritters with Spinach, Avocado & Roasted Pepper Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkgs baby spinach; 6 eggs; 90 ml French vinaigrette; 6 cups frozen corn; 1 cup Parmesan cheese, shredded; 1 ½ (340 g) jars roasted red bell peppers; all-purpose flour; black pepper; chili powder; extra virgin olive oil; salt

Parmesan-Corn Fritters with Spinach, Avocado & Roasted Pepper SaladParmesan-Corn Fritters with Spinach, Avocado & Roasted Pepper Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkgs baby spinach

6 eggs

90 ml French vinaigrette

6 cups frozen corn

1 cup Parmesan cheese, shredded

1 ½ (340 g) jars roasted red bell peppers

all-purpose flour

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Place corn in a colander and run under hot water (from the tap) to thaw. Place on a clean towel or paper towels and pat dry, then transfer to a large bowl.

Add eggs, cheese, flour, and spices to the bowl with the corn. Stir to combine the batter.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; press down to form round fritters. Cook, flipping once, until fritters are golden brown, 3-5 minutes. Remove to a large paper towel-lined plate.

Meanwhile, wash and dry spinach (skip this step if it came pre-washed). Place in a clean large bowl.

Wash, dry, halve, and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl with the spinach.

Drain and roughly chop roasted peppers. Add to the bowl along with vinaigrette, salt, and pepper. Toss to combine the salad.

To serve, divide fritters and salad between plates. Enjoy!

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