Corn and Avocado Fritters

Sweet summer corn and California Avocados are the perfect match and turn into a delicious gluten-free fritter.  

Corn and Avocado Fritters from The Girl In The Little Red Kitchen

Last week began as what I can only describe as the avocado takeover of this blog.  When I shared my recipe for Lobster Tacos with Avocado Salsa, I told you it was largely due to the fact that California Avocados graciously sent me a case of their gorgeous avocados and the fact that lobster tacos are awesome. 

When one has that many avocados at home, the only natural thing to do with it is to start coming up with fun and creative ideas to use all the avocados.    

I mean sure, I could have taken the easy road out and just made a lot of guacamole (and there was plenty) but that’s a little boring wouldn’t you say? 

Guacamole has been done.  I felt like it was my job to show you how to enjoy avocados in other ways. 

Corn and Avocado Fritters from The Girl In The Little Red Kitchen


It’s no secret that summer is the best time of the year to eat.  Just take a walk out to your farmer’s market or even your own back yard if you garden to admire the fruits and vegetables.   This is the time to enjoy the bounty. 

So I did the only natural thing that I girl should do.  Get over my issues with frying at home and make fritters.  Because let’s face it sweet summer corn and creamy avocados are a natural fit.  

These fritters are kept simple and gluten-free too with only cornmeal and some egg as binder.  You can spice things up if you like with the addition of some diced jalapeno or if you are like me leave things as is.  What is not optional is a dip of some sort.  Fritters are made for dipping and my recommendation is to break out the garlic scapes while you can still get them and make a big batch of garlic scape dip to go along side these guys. 

Corn and Avocado Fritters
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  • 1 1/2 cups fresh corn kernels, from about 2 ears corn
  • 2 ripe avocados, cut into 1/4 inch dice
  • 1/2 cup cornmeal
  • 1 large egg + 1 egg white
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 jalapeno, finely chopped (optional)
  • canola or grapeseed oil for frying
  • garlic scape dip (optional)


  1. Combine the corn, diced avocado, cornmeal, egg, egg white, salt, pepper and jalapeno if using in a medium bowl. Gently mix until the cornmeal and egg is distributed throughout - try not to mash too much of the avocado.
  2. In a dutch oven or wok heat 1 inch of oil over medium heat.
  3. Heat your oven to 200 degrees and line a baking sheet with aluminum foil.
  4. Using a small cookie scoop or tablespoon, scoop out 1 1/2 tablespoon rounds and place into the oil and flatten slightly.
  5. Cook 3-4 minutes per side or until golden brown. Careful not to crowd the pan.
  6. Remove and transfer to the foil lined baking sheet. Season with kosher salt and keep in the oven to stay warm.
  7. Continue with remaining fritter batter - you may need to add more oil during frying.
  8. Serve hot with garlic scape dip.
Recipe Type: Side


Corn and Avocado Fritters from The Girl In The Little Red Kitchen

Disclaimer: I was provided a free case of avocados from California Avocado for recipe development.  All opinions stated are my own. 



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15 thoughts on “Corn and Avocado Fritters

    1. Susan Palmer

      garlic scapes are the top of the hardneck garlic plant. You can generally find it at your farmers market but it isn’t available in all parts of the country. They should still be in season now but it is relatively brief. If you can’t find it fresh, Asian markets sometimes sell it frozen.

  1. Samantha

    These fritters look absolutely amazing. corn and avocado. yes please! Summer is definitely the best time to eat. I love the farmers market!

  2. christine

    I’m laughing because I also got a case of avocados from them and one doesn’t realize how hard it is to use a case of avocados until they are right there, ripe and ready to go! These look great, I wish I could have seen it before, lol.

  3. Lori @ Foxes Love Lemons

    I have to admit, I’m temporarily avocado’d out (I’m sure you can relate), but I’m printing this recipe for when the craving comes back (in like a week). I don’t think I ever would have thought to make a fritter with avocado, but I love the idea of the crunchy outside with the creamy avocado on the inside. Plus, garlic scape dip? That reminds me, I have some garlic growing in the yard randomly. Must go harvest.

  4. Joanne

    I’m glad both of us faced our frying fears this week! These little fritters look awesome. A great use of avocado AND fresh summer corn!


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