Bill Grangers Corn Fritters with Avocado Salsa
User Reviews
5
Bill Grangers Corn Fritters with Avocado Salsa
Description
The recipe starts by blending most of the fresh corn kernels with chopped onion, eggs, and cilantro to create a thick batter, while leaving some kernels whole for textural interest. Flour and baking powder provide structure to the fritters. Pan-frying in olive oil yields golden, crisp exteriors and soft interiors. The avocado salsa brings creamy diced avocado, juicy tomatoes, fresh coriander, and acidic lemon or lime juice together, offering a refreshing contrast to the fritters. A dash of Tabasco adds optional heat.
The fritters are kept warm in a low oven while cooking the batch, allowing for plating multiple fritters on a plate topped with the avocado salsa and extra herbs. This dish is well suited for sharing as an appetizer or light meal with a fresh, summery flavor profile.
Using fresh corn is ideal, though well-drained canned or defrosted frozen corn can also be used. Mixing the flour in after pureeing prevents tough fritters by avoiding overworking the batter. The combination of cooking and assembling steps ensures a well-textured fritter with bright, complementary salsa.
Ingredients
- 3 cups corn kernels fresh, approx. 3 large corn cobs
- 1 red onion small, chopped
- 2 egg 55 - 60g/2oz each, large
- 1/4 cup cilantro lightly packed, or coriander leaves and some stems
- 1/2 tsp salt kosher salt), or 1 tsp sea salt flakes, cooking
- black pepper freshly ground
- 1 cup plain flour (all-purpose flour)
- 1 tsp baking powder
- 3 tbsp olive oil
Avocado Salsa
- 1 large (or 2 small) ripe avocado, stone removed and diced
- 1 1/2 tomato seeded and diced (about 3/4 cup, diced
- 2 tbsp Coriander roughly chopped, or cilantro
- 2 tbsp lemon juice or lime juice
- 2 tbsp spring onions or scallions or red onion, finely chopped
- 1 Tabasco sauce optional, dash
- 1/4 tsp salt / kosher salt (1/2 tsp sea salt flakes, cooking
- black pepper freshly ground
Instructions
- Turn on the oven to very low - just to keep the fritters warm.
- Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
- Stir through remaining corn, flour and baking powder until just combined.
- Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
- When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Avocado Salsa
- Combine all ingredients, toss very gently.
Notes
- Fresh corn kernels give the best flavor and texture, but well-drained frozen or canned corn can be used as substitutes.
- Stirring flour into the batter after pureeing the corn helps keep fritters tender by limiting gluten development.
- The avocado salsa is tossed gently to maintain diced texture without mashing the avocado.
- These fritters serve well warm from the pan and keep nicely in a low oven while cooking multiple batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 309g | |
| Calories | 451cal | 23% |
| Carbohydrates | 55.8g | 19% |
| Protein | 10.7g | 21% |
| Fat | 23.7g | 36% |
| Saturated Fat | 4.4g | 22% |
| Cholesterol | 82mg | 27% |
| Sodium | 743mg | 31% |
| Potassium | 854mg | 18% |
| Fiber | 8.2g | 33% |
| Sugar | 6.4g | 13% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 30.5mg | 34% |
| Calcium | 90mg | 9% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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