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Spicy corn fritter stack

Serves 2
Prep time: 15 mins
Cooking time: 10 mins

Corn fritters are a household staple, and this vegetarian recipe packs a little spicy kick! Layered with sweet relish and zesty smashed avocado, this is a dream brunch option. 



  • can Pams Creamed Corn (410g)
  • 1 large egg
  • ½ tsp paprika
  • ¼ tsp chilli flakes 
  • ¾ cup Pams Self Raising Flour
  • 50g butter
  • 1 avocado
  • Juice of ½ lemon
  • ¼ cup sweet chilli or tomato relish
  • 150g sour cream
  • ½ cup fresh coriander or parsley
View the method

  1. In a bowl, combine the creamed corn, egg, paprika and chilli flakes and mix well. Add the self raising flour, and mix until just combined; ensuring not to over mix. 
  2. Bring a non stick frying pan to a medium high heat. Add butter to grease the pan, then spoon mounds of mixture into the pan. Cook for 2-3 minutes or until golden brown, then flip and cook for a further 2-3 minutes or until cooked through. Set aside and repeat until all the mixture has been cooked. 
  3. In a small bowl, lightly mash the avocado with lemon juice, salt and pepper. 
  4. To assemble the stack, layer the fritters with avocado and relish. Top with a spoonful or sour cream, fresh herbs and a pinch of chilli flakes, then serve immediately. 
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