Not just another corn fritter – these are Bill Granger’s famous corn fritters! This really is restaurant quality food made in your own home. The flavour will knock your socks off!
Bill Granger’s Corn Fritters with Avocado Salsa
I actually posted this right back when I first started RecipeTin Eats. Back then, I had hardly any readers and my photos weren’t so great. But patience isn’t my greatest virtue and I was so excited about starting a food blog that I couldn’t wait to share my favourite recipes.
Fast forward almost 2 years (2 years??? I’ve been doing this for 2 years??). My photography has somewhat improved. And I’m so blessed to have so many readers from all around this big wide world to share my recipes with.
I made these corn fritters on the Easter long weekend and as I was making the “mmmm” noises as I munched through my pile of fritters, it made me sad to think that so few people had seen the recipe because it was buried in the archives (with not-so-crash-hot-photos!).
So I decided to update the post, take fresh new photos and share this again!
There is a reason I have gone to the effort of reshooting and reposting this recipe – because they are very special corn fritters. These are Bill Granger’s corn fritters, from his popular bistro, arguably one of the best places for brunch in Sydney.
Bill’s corn fritters are unlike any other “out there” because the whole fritter truly tastes of corn, rather than just bursts of it whenever you bite into a corn kernel. This is because of the extra step (worth it!) of blending most of the corn with the batter – along with coriander (cilantro) which gives it another flavour boost. If you have a handheld stick, you can just do this in the mixing bowl (this is how I do it), otherwise you can use a food processor or blender.
PS To everyone who doesn’t like cutting corn off a cob because it goes everywhere, here’s my little tip: pop a ramekin in a large bowl, stand the corn on it and cut the kernels off. The bowl will catch the kernels that fly off the cob and the ramekin elevates the corn so it’s easy to slice all the way to the bottom. 🙂
PPS No laughing at my Baby Hands!?
Truly, these fritters are incredible, whether you use fresh, frozen or canned corn. To be honest, I normally use frozen corn – it’s just irresistibly convenient – but as with anything made using fresh rather than canned vegetables, it really is extra special if you use corn off the cob.
The avocado salsa topping is a perfect accompaniment with these corn fritters. It’s juicy and creamy, and also adds a burst of freshness to this.
Whether for breakfast, brunch, lunch or as a starter, these fritters are sophisticated and super easy to make. There’s a reason Bill’s is famous for these – they are that good! -Nagi x
More patties and fritters (I love them!)
-
Broccoli Chicken Fritters – made with chopped chicken
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Bill Grangers Corn Fritters with Avocado Salsa
Ingredients
- 3 cups (525g / 18oz) fresh corn kernels (~ 3 large corn cobs)
- 1 small red onion chopped
- 2 Eggs
- 1/4 cup cilantro/coriander leaves and some stems (lightly packed)
- 1 tsp sea salt
- Freshly ground Black pepper
- 1 cup plain 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
- 1/2 tsp sea salt
- 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.
Avocado Salsa
- Combine all ingredients, toss very gently.
Recipe Notes:
Nutrition Information:
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Oops, forgot to rate in my previous comment, definitely 5 stars!
Just made those cornfritters and they are, not only, so so easy and quick to make, but also so so delicious 😋
Thanks for that fabulous recipe Nagi.. these will get made a lot at my place from now on. I’m not only making them for myself but also for a friend who really hates cooking (OMG how do you hate cooking, I’ll never understand this) but she does and will looove the Fritters 😁😍😍
Easy to make. Delicious! Only one problem – you can’t stop eating them. Planning to make them for a friend who loves corn. Many thanks !
Hi Nagi! Do you think I could cook these in a waffle maker?
I made these with chick pea flour and a bit of raising agent. worked well
That is great to know Anne!! N x
These were delicious. Was a big hit with my husband!!
LOVE your recipes!! Made these corn fritters and they were delicious. Used GF flour and they turned out perfect. Thank you Nagi😊
hi I just made 300 small fritters for a party was planning on serving with the salsa, does this make a large serve, as im not looking forward to chopping 300 avos and tomatoes
If you made small fritters then I think you could allow about 1/8 avo per person as a spoonful topping. So I would do about 40 avocados. A quick chef’s tip for lots of avocado prep is to half them then smash them through a baking rack over a bowl…very fast! And as I said before…WOW! 300 fritters! N x
Ive just made 300 small corn fritters to serve with salsa at a party, does the salsa quantities make large serve….. not sure i really want to chop 300 avos and tomatoes!!
I’m sorry I missed this message, but I just had to yell – 300 FRITTERS!!!??? 🙀 You’re amazing
Hi Nagi,
Can I make the batter a night before and keep it in the fridge?
Every time I search for a recipe, I end up on your site. Just love your recipes – just right every time. xx
Hi Nagi, could I use cornflour instead of plain flour to get a lighter crispier texture?
Not for this recipe as written sorry – try this recipe instead! https://www.recipetineats.com/crispy-corn-fritters/ N x
Bliss
I use 2 cans of cream corn & a can of whole kernel corn (drained) About 2 tablespoons of extra flour & half a teaspoon more of baking powder. perfect. Everyone loves them.So easy
Can you reply with your whole recipe pls!
These are simply the best corn fritters and if I ever order out I know I can make them better myself,
Thank you! folding the flour in is the secret – great texture and delicious!
Hi, do you have any idea how l can make these vegan. The recipe looks great 😊. Thanks
Hi Stacey, you’d need to use an egg substitute as the eggs are what binds and holds these together. N x
These fritters are delicious on their own dipped in spicy mayo!
I would love to make these for a camping weekend. Can I make them in advance and freeze them? Then heat up on the hot plate?
Everyone from 4 – 40 loved these. I thought my fritters were the best, but these take first place. Thank you Nagi.
Wahoo!!! That’ awesome Natalie! N x