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 | 3 |
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.
frittersbreakfastbrunchvegetarian
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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Recommended Equipment
Bowl
Oven
Blender
Stick Blender
Baking Tray
Knife
Cutting Board
Skillet or Fry Pan
Food Processor
Measuring Cups
Spoon
Measuring Spoons
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.
3 cup Fresh Corn Kernels ~ 3 large corn cobssmall Red Onion chopped2 large Eggs 55 - 60g/2oz each0.25 cup Cilantro/coriander Leaves And Some Stems lightly packed0.5 tsp Cooking Salt kosher salt, or 1 tsp sea salt flakesFreshly Ground Black Pepper
Stir through remaining corn, flour and baking powder until just combined.
3 cup Fresh Corn Kernels ~ 3 large corn cobs1 cup Plain Flour all-purpose flour1 tsp Baking Powder
Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
3 tbsp Olive Oil
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.
0.25 cup Cilantro/coriander Leaves And Some Stems lightly packedlarge Ripe Avocado or 2 small, stone removed and diced
Avocado Salsa
Combine all ingredients, toss very gently.
large Ripe Avocado or 2 small, stone removed and diced1.5 Tomatoes seeded and diced (about 3/4 cup, diced)2 tbsp Coriander/cilantro roughly chopped2 tbsp Lemon Or Lime Juice 2 tbsp Finely Chopped Spring Onions Scallions Or Red Onion 1 dash Tabasco Sauce optional0.25 tsp Cooking Salt kosher salt (1/2 tsp sea salt flakes)Freshly Ground Black Pepper
Bill Grangers Corn Fritters with Avocado Salsa
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 15 min | 25 min | 3 |
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.
frittersbreakfastbrunchvegetarian
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
Recommended Equipment
Bowl
Oven
Blender
Stick Blender
Baking Tray
Knife
Cutting Board
Skillet or Fry Pan
Food Processor
Measuring Cups
Spoon
Measuring Spoons
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.
3 cup Fresh Corn Kernels ~ 3 large corn cobssmall Red Onion chopped2 large Eggs 55 - 60g/2oz each0.25 cup Cilantro/coriander Leaves And Some Stems lightly packed0.5 tsp Cooking Salt kosher salt, or 1 tsp sea salt flakesFreshly Ground Black Pepper
Stir through remaining corn, flour and baking powder until just combined.
3 cup Fresh Corn Kernels ~ 3 large corn cobs1 cup Plain Flour all-purpose flour1 tsp Baking Powder
Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
3 tbsp Olive Oil
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.
0.25 cup Cilantro/coriander Leaves And Some Stems lightly packedlarge Ripe Avocado or 2 small, stone removed and diced
Avocado Salsa
Combine all ingredients, toss very gently.
large Ripe Avocado or 2 small, stone removed and diced1.5 Tomatoes seeded and diced (about 3/4 cup, diced)2 tbsp Coriander/cilantro roughly chopped2 tbsp Lemon Or Lime Juice 2 tbsp Finely Chopped Spring Onions Scallions Or Red Onion 1 dash Tabasco Sauce optional0.25 tsp Cooking Salt kosher salt (1/2 tsp sea salt flakes)Freshly Ground Black Pepper