Ingredients
~ 3 large corn cobs
chopped
55 - 60g/2oz each
lightly packed
kosher salt, or 1 tsp sea salt flakes
all-purpose flour
or 2 small, stone removed and diced
seeded and diced (about 3/4 cup, diced)
roughly chopped
optional
kosher salt (1/2 tsp sea salt flakes)
Bill Grangers Corn Fritters with Avocado Salsa
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 15 min | 25 min | 5 |
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.
brunchbreakfastfrittersvegetarian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Equipment
Stick Blender
Food Processor
Skillet or Fry Pan
Baking Tray
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.
Bill Grangers Corn Fritters with Avocado Salsa
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 15 min | 25 min | 5 |
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.
brunchbreakfastfrittersvegetarian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Stick Blender
Food Processor
Skillet or Fry Pan
Baking Tray
Ingredients
~ 3 large corn cobs
chopped
55 - 60g/2oz each
lightly packed
kosher salt, or 1 tsp sea salt flakes
all-purpose flour
or 2 small, stone removed and diced
seeded and diced (about 3/4 cup, diced)
roughly chopped
optional
kosher salt (1/2 tsp sea salt flakes)
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.