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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Hi Nagi,
When making these for a weekend brekky with friends, can I make the batter and avo salsa the night before?
Hi Diana! I’m sorry, I don’t recommend that. The avo will brown and the batter will become too dense. But you can cook the fritters ahead and reheat them!
I love corn fritters and the idea of blending corn with the batter sounds – why haven’t I thought of it before??! This looks so amazing! Can’t wait to try these out!
Wasn’t my idea, it was Bill Granger’s!! 🙂
Nagi, are you Taurian? You are cooking everything I love and I was wondering if we share the same star sign 🙂 … These look delicious!
BA HA HA!! TOO FUNNY!!!
These look so good, I’ve seen Bill making them on the Food channel so many times and always think I should look them up! I’m going to give them a try this week – corn is a favourite in our house
How have I missed that episode???!
Looks great! Can’t wait to try making this for my family soon 🙂
Hope you do Pony!!!
Corn fritters are always welcome at my house. these look big and juicy. Lovely Nagi. good on you for digging them up
Love Bill Granger’s recipes, don’t you?? 🙂
HELLO Nagi! i have just tried the fritters wow!!! ewesome we all like them thank you dear
WOW that was fast! I’m so glad you enjoyed it Ntombi, thank you for letting me know!! <3
We made these for brunch yesterday and they were magnificent. 🙂
Oh wow, I’m so glad you enjoyed these Anna, THANK YOU for letting me know!!! 🙂 N x
NAGI! great minds think alike, because I made Bill Granger’s corn fritters on friday night for dinner! They are my absolute fave, and such a regular summer recipe for us. I like to serve them with seared asparagus or zucchini and oven roasted cherry tomatoes, and a spicy coriander/lime avocado salsa. And feta – because who can ever have enough of that! Great tip to use a bundt pan to catch the corn – mine always flies all over the bench haha 🙂
NO WAY!!! What are the chances!!! 🙂
These corn fritters look wonderful…and that avocado salsa is over the top, I’m going to make this 🙂 Pinned
Thanks so much Pat!!! I do hope you try it!!
I’m always on the lookout for better corn fritter recipes. We are nearing the end of the corn season but they are still cheap so will have to give these a go. I love Bill Granger- I can’t believe I haven’t tried these- most recipes remind us of the importance of not over mixing the corn but this one is quite different!
This recipe is really epic – it makes such a difference blending most of the corn into the batter!!! Bill Granger really knows great food 🙂
Yum!!! I’ve just made these for lunch and they are delicious!! I didn’t have tabasco so I used a dash of sriracha chilli sauce in the salsa. Thanks for the recipe.
Oooh! I’m so excited to hear you made and LOVED it!!!! Sriracha is a perfect sub 🙂 Hope you had / are having a fab weekend Julie!! (It’s Monday morning here and it’s RAINING – boo!)
Thank you, thank you for bringing this one back around, Nagi! (+congrats on 2 years! and what a 2 years it has been) Because we have summer (aka fresh corn) just around the corner here in the US. And these look like a must-make to me.
Marissa! I just saw an incredible RISOTTO from you…..I’m about to check it out! I can’t wait to read how YOU make the perfect risotto!
Yum! Fritters are my go-to meal when there’s nothing for dinner and I don’t really feel like cooking, I always keep a bag of corn in the freezer just in case but I bet they taste way better made with fresh corn and I really like the idea of blending some of the corn, I’ll be giving your recipe a try this week 🙂 I can’t believe you’ve only been blogging for two years, you’re so professional!
I have a theory that you can turn anything into fritters!! Don’t you think?? leftovers, any veggies, any meat!
Well our weather here is pretty warm so I’m not wearing socks but from the sound of the recipe it would blow away my shirt!! I love cooking, I love sharing, I wish I had our kidlets around so I could cook to my hearts content. But this recipe is a definite must do. And your photos are fantastic and so are you!! Have a great weekend. Thank you for sharing this recipe.
Hi Marisa! Thanks so much for your lovely message, I hope you had a great weekend too!! N x
Fabulous! I’m imagining the warm richness of the fritter and then the smooth taste of avacado and the POP and CRUNCH of tomato,, onion, and lime! Sounds GREAT! Thank you Nagi for another wonderful, approachable recipe! PS – I can’t believe you’ve only been blogging for 2 years! You’re a pro!
YES YES YES!!! You totally NAILED it Heather!!! Can you write my recipe descriptions for me???!! 🙂
Nagi these corn fritters look amazing and I hope that I can eat them some day soon in Bill Grangers in Sydney overlooking the harbour… 🙂
It will happen, it will happen!!! 🙂
Oh wow, hadn’t thought of corn fritters as a savory dish before! A definite must! The only way I’ve had them is with my uncle’s recipe, and he always serves them as breakfast with butter and maple syrup – which is totally delicious, too.
What a cool recipe! I’ve never actually cut corn like that but it looks so funny just as a technique! Will definitely give it a try!
Thanks so much!!! I know it looks funny but it WORKS!!!
Hi Nagi! Gary quite often makes corn fritters for breakfast. No recipe as he is not one to follow recipes. I actually like a little pure maple syrup on mine. A similar tip for cutting the corn off the cob is to stand the ear of corn in the middle of a bundt pan. For safety I always set the pan on a towel to avoid slippage. Happy weekend my friend! 🙂
Bundt cake pan!!! That is SO CLEVER Dorothy, I can’t believe I never thought of that! Bet Gary’s corn fritters are seriously AWESOME!!!