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Bill Grangers Corn Fritters with Avocado Salsa
These are the legendary Bill Granger Corn Fritters with Avocado Salsa. The extra step that makes these corn fritters really special is blending some of the corn and cilantro (coriander) into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels. This recipe makes 12 fritters and serves 4.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 451 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 3 cups fresh corn kernels (~ 3 large corn cobs)
- 1 small red onion chopped
- 2 large eggs (55 - 60g/2oz each)
- 1/4 cup cilantro/coriander leaves and some stems (lightly packed)
- 1/2 tsp cooking salt (kosher salt), or 1 tsp sea salt flakes
- freshly ground black pepper
- 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 tomatoes , seeded and diced (about 3/4 cup, diced)
- 2 tbsp coriander/cilantro , roughly chopped
- 2 tbsp lemon or lime juice
- 2 tbsp finely chopped spring onions scallions or red onion
- 1 dash Tabasco sauce , optional
- 1/4 tsp cooking salt / kosher salt (1/2 tsp sea salt flakes)
- freshly ground black pepper
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.
Cup of Yum
Notes
- Fresh corn is best but you can use defrosted frozen or well drained canned corn kernels.
- Recipe very slightly adapted from this one by Bill Granger. The change I made was to stir through the flour after pureeing the corn because otherwise, there is a risk of over beating the flour which will make the fritters tough.
- Nutrition per serving (3 corn fritters + avocado salsa):
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
(24%)
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: 4Serving
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.