"My in-laws, Bec and Chris, cooked this for me and Jono while they were visiting from Perth and it’s one of the best brekkies I’ve had. Light and full of summer veggies – what gorgeous, lively flavours to wake up to!" Poh Ling Yeow, Poh & Co.






Skill level

Average: 3.2 (39 votes)



  • 3 avocados
  • 2 tbsp lime juice
  • shake of Tabasco or chopped jalepenos, to taste
  • ¼ tsp salt or to taste
  • cracked black pepper


  • 4 medium tomatoes, diced into 7 mm cubes
  • 1 small Spanish onion, finely diced
  • 3 tsp olive oil
  • ½ cup coarsely chopped coriander, including stems
  • 1 tbsp lime juice
  • salt, to taste
  • cracked black pepper


  • 1 cup (150 g) plain flour
  • ½ cup (125 ml) milk
  • 3 eggs
  • 1 tsp salt
  • 2 ears corn, kernels sliced away, husks discarded
  • 1 small red capsicum, stem and seeds removed, diced into 7 mm cubes
  • 4 mushrooms, diced into 7 mm cubes
  • ½ small zucchini, diced into 7 mm cubes
  • 1 tbsp olive oil, for frying
  • lime wedges to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the guacamole, roughly mash the avocados in a medium mixing bowl with a fork. Add the remaining guacamole ingredients, mix gently and set aside.

To make the salsa, combine all the salsa ingredients in a medium mixing bowl, mix gently and set aside.

To make the fritters, combine the flour, milk, eggs and salt in a large mixing bowl and whisk until smooth. Add the vegetables and mix with a wooden spoon until combined.

To cook the fritters, grease a non-stick frypan with 1 tbsp of olive oil over medium heat. Ladle about 1 cup of the fritter mixture into the pan, spreading the ingredients out and cook until both sides are a deep golden with crispy edges. If you want more crunch, use more oil and shallow-fry. Serve immediately with the guacamole, salsa and lime wedges on the table to share.


Photograph by Randy Larcombe Photography.


Reproduced with permission from the book Same Same But Different by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers Australia, 2014.