Clóna Cookery Corner

Prepare the Corn Fritters:

In a large bowl, whisk together the self-rising flour, baking powder, salt, black pepper, and smoked paprika
In a separate bowl, whisk together the Clóna buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the corn kernels, chopped green onions, and chopped coriander
Heat about 0.5cm of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening each slightly with the back of the spoon. Cook the fritters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes on each side, or until golden brown and cooked through.
Remove the fritters from the skillet and drain on a plate lined with paper towels.

Prepare the Tomato and Avocado Salsa

In a medium bowl, combine the diced avocado, quarter  cherry tomatoes, and finely chopped red onion.
Drizzle with fresh lime juice and olive oil.
Season with salt and pepper to taste.
Toss gently to combine.

Serve:
Arrange the corn fritters on a serving platter.
Spoon the tomato and avocado salsa  over the top  with a dollop of Clóna sour cream,