5 from 88 votes
Bill Grangers Corn Fritters with Avocado Salsa
Bill Grangers Corn Fritters with Avocado Salsa are golden, slightly crispy corn patties made by pureeing some fresh corn with onion, eggs, cilantro, flour, and baking powder, leaving some kernels whole for texture. Cooked briefly in olive oil, the fritters are kept warm and served topped with a fresh avocado salsa combining diced avocado, tomato, coriander, lemon juice, and spring onions. This combination balances crisp corn fritters with creamy and tangy salsa for a light yet flavorful snack or side dish.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
451 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 451
% 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.