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 Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, Brunch, Fritters
Cuisine: Western
Keyword: bill granger corn fritters, corn fritters
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.
Notes
1. Fresh corn is best but you can use defrosted frozen or well drained canned corn kernels.2. 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.3. Nutrition per serving (3 corn fritters + avocado salsa):