50g wholemeal flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp five-spice
330ml buttermilk (or use a runny unflavoured yoghurt)
50ml extra virgin avocado oil, plus more for cooking the fritters (or use a light olive oil for cooking)
1 corn cob (or 150g canned corn kernels, drained)
12 Medjool dates, pitted and cut into 8
1 large avocado
30 ml (2 Tbsp) lemon juice
a handful of rocket or salad greens
Sieve the flours, polenta, sugar, baking powder, baking soda and fivespice with 1/2 teaspoon fine salt. Beat the eggs with the buttermilk and 30ml of the avocado oil in a bowl, then tip the dry mixture in and stir it briskly to form a thick batter.
Peel the husk from the corn cob and lay it flat on a chopping board. Using a serrated knife, cut the kernels from it and add these to the fritter mix along with the chopped dates. Mix it all together and leave for 15 minutes.
Halve the avocado, remove the stone and scoop the flesh from the skin using a large spoon. Cut into chunks and mix with the tomato, the remaining 20ml avocado oil and the lemon juice, then season with salt and pepper and put to one side.
Heat up a wide frying-pan and drizzle a few teaspoons of avocado oil into it then give the fritter mix a stir and dollop spoonfuls of the mixture into the pan and cook over a moderate heat until coloured.
Carefully flip over and cook on the other side, until they’re cooked in the centre – it’ll take around 3–5 minutes all up, depending how large you make them. Once cooked, take from the pan and stack on a platter. Once they’re all cooked (they can be eaten hot or at room
temperature) divide amongst your plates.
To serve: Toss the avocado salad with the salad leaves and place on top of the fritters.
Fusion by Peter Gordon, £25, Jacqui Small. Photos by Jean Cazals