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How to Make Corn Fritters with Avocado Salsa Method Remove corn from cob and place corn kernels, haloumi, 1 tbsp paprika, plain flour, baking powder, chilli flakes, 2 finely chopped spring onions, parsley, dill, salt and pepper in a large mixing bowl and toss well to combine. Add whisked eggs and then form the frittters (make fritters any size you like, from mini to hamburger sized). Heat the oil in a large frying pan on high heat. Once the oil is hot, reduce heat to medium and fry the fritters in batches until all the fritter batter is used. Whilst the fritters are frying, make the salsa topping. In a medium-sized mixing bowl combine the avocado, tomatoes, 1 spring onion, sliced thinly (reserve green tops for garnish), a pinch each of cumin and paprika, coriander leaves, salt and pepper then toss gently to combine. Drizzle with olive oil and refrigerate to allow the flavours to combine, until you are ready to serve the fritters. Serve fritters with salsa topping and dipping sauce on the side.