If you’re on the lookout for a dish that embodies fresh flavors, satisfying textures, and a dash of sunny charm, then look no further than Bill Granger’s Corn Fritters with Avocado Salsa Recipe. This recipe is a glorious celebration of sweet corn mingling with zesty avocado salsa, creating an irresistible harmony that’s perfect for brunch, a light dinner, or even a festive appetizer. The fritters are crisp on the outside, tender on the inside, and bursting with the natural sweetness of corn, while the creamy avocado salsa adds just the right amount of freshness and tang. Trust me, once you try Bill Granger’s Corn Fritters with Avocado Salsa Recipe, it’ll become a favorite you’ll want to share with everyone you know!
Ingredients You’ll Need
This recipe shines because of its simplicity, yet each ingredient plays a crucial role in bringing the dish to life. From the juiciness of fresh corn to the vibrant kick from fresh herbs and citrus, every component adds balance and flavor.
- 3 cups fresh corn kernels: Fresh corn gives you that sweet crunch, essential for the fritters’ delightful texture.
- 1 small red onion, chopped: Adds a mild sharpness and depth to the batter and salsa.
- 2 large eggs: These bind the mixture and lend a light richness.
- 1/4 cup cilantro/coriander leaves and stems: Bright, fresh herbal notes that lift the entire dish.
- 1/2 tsp cooking salt (kosher salt): To season and enhance all the natural flavors.
- Freshly ground black pepper: A subtle warmth that spices things just right.
- 1 cup plain flour: Gives structure to the fritters without overpowering.
- 1 tsp baking powder: Ensures fluffiness and lightness in every bite.
- 3 tbsp olive oil: For perfectly crisped fritters with a fragrant finish.
- 1 large ripe avocado, diced: Creamy and smooth, the heart of the salsa.
- 1 1/2 tomatoes, seeded and diced: Adds juiciness and a gentle acidity to balance the richness.
- 2 tbsp cilantro/coriander, roughly chopped: Continues the fresh, grassy notes in the salsa.
- 2 tbsp lemon or lime juice: Provides that irresistible zesty brightness.
- 2 tbsp finely chopped spring onions or red onion: For a little extra crunch and sharpness.
- 1 dash Tabasco sauce (optional): A touch of heat for those who like a mild kick.
- 1/4 tsp cooking salt: For seasoning the salsa perfectly.
- Freshly ground black pepper: To taste in the salsa, rounding out the flavors.
How to Make Bill Granger’s Corn Fritters with Avocado Salsa Recipe
Step 1: Prepare to Keep Warm
Start by turning your oven to a very low temperature; this might seem like a small step, but it’s absolutely key. Keeping the fritters warm while you finish cooking ensures they remain delightfully crispy and hot — no one wants soggy fritters!
Step 2: Blend the Base
In a bowl, combine 2 cups of fresh corn kernels, chopped red onion, eggs, cilantro (including some stems for extra flavor), salt, and pepper. Use a stick blender or food processor to pulse this mixture. The goal is to puree most of the corn while still keeping some kernels whole for texture. This careful balance creates fritters that are both creamy and pleasantly chunky.
Step 3: Combine Dry Ingredients
Gently fold in the remaining 1 cup of corn kernels, the plain flour, and baking powder to the blended mixture. Stir everything together just until combined — overmixing can lead to dense fritters, and we want them light and airy.
Step 4: Heat the Pan
Heat 1 tablespoon of olive oil over medium-high heat in a heavy skillet or frying pan. A hot pan ensures the fritters develop a golden, crunchy crust on the outside.
Step 5: Cook the Fritters
Drop two heaped tablespoons of the fritter batter per fritter into the pan. Don’t overcrowd the pan; cook in batches. Fry for about one and a half minutes on each side, or until golden brown. The sizzling sound means magic is happening.
Step 6: Keep Warm in the Oven
As each batch finishes cooking, transfer the fritters to a baking tray and keep them warm in the oven while you proceed with the rest. This step keeps the texture perfect and the flavors vibrant.
Step 7: Assemble the Avocado Salsa
Mix diced avocado, tomatoes, chopped cilantro, spring onions, lemon or lime juice, a dash of Tabasco (if you like a little heat), salt, and freshly ground black pepper in a bowl. This refreshing salsa perfectly complements the savory fritters and gives the dish that irresistible summery vibe.
Step 8: Serve and Enjoy!
Stack three corn fritters on each plate, spoon generous amounts of avocado salsa over the top, and garnish with extra fresh cilantro leaves if you want a finishing flourish. These fritters are best enjoyed fresh and warm, with every bite offering a delightful contrast of crispness and creaminess.
How to Serve Bill Granger’s Corn Fritters with Avocado Salsa Recipe
Garnishes
Adding a few sprigs of fresh cilantro or coriander on top not only creates an inviting presentation but also enhances the fresh herbal aroma that’s characteristic of this dish. A light drizzle of fresh lime juice over the fritters just before serving can brighten all the flavors and add a zesty pop.
Side Dishes
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette or a light cucumber salad to provide cool, crisp contrast. For something heartier, consider serving alongside black bean salad or grilled vegetables — the combination will balance the dish’s richness beautifully.
Creative Ways to Present
You can turn Bill Granger’s Corn Fritters with Avocado Salsa Recipe into an impressive appetizer by cutting the fritters into smaller pieces and serving them on individual spoons with a dollop of avocado salsa on top. Alternatively, layer the fritters and salsa in clear glasses for a visually striking layered starter that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover fritters can be stored in an airtight container in the fridge for up to two days. When storing, place paper towels between layers to absorb any excess oil and help keep them crisp.
Freezing
To freeze, lay fritters in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to one month. Keep in mind that the avocado salsa is best made fresh and not frozen.
Reheating
Reheat frozen or refrigerated fritters in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crisp again. Avoid microwaving if you want to keep that crunchy exterior intact — the oven is your best friend here.
FAQs
Can I use canned corn instead of fresh corn for Bill Granger’s Corn Fritters with Avocado Salsa Recipe?
While fresh corn is ideal for the best texture and sweet flavor, you can use canned corn if fresh is unavailable. Just drain it well and perhaps reduce any added salt in the recipe to balance the seasoning.
Is it possible to make this recipe vegetarian or vegan?
This recipe is vegetarian but not vegan due to the use of eggs. However, you can try substituting eggs with flaxseed meal or another egg replacer, though the texture may vary slightly.
How spicy is the avocado salsa?
The avocado salsa has a mild heat, mainly if you include the optional dash of Tabasco sauce. You can adjust or omit the Tabasco depending on your heat preference.
Can I prepare the batter in advance?
You can prepare the batter an hour ahead and keep it covered in the fridge, but for the best texture, it’s recommended to cook the fritters soon after mixing.
What’s the best way to ensure my fritters are crispy?
Using a hot pan with enough oil and cooking the fritters in batches without crowding them helps achieve the perfect golden crunch. Keeping them warm in the oven before serving also preserves that crispness.
Final Thoughts
Bill Granger’s Corn Fritters with Avocado Salsa Recipe is one of those rare dishes that bring comfort, freshness, and a bit of flair all on one plate. Whether you’re whipping these up for a casual brunch or impressing friends with a snack that looks as good as it tastes, you can count on this recipe to delight every time. So go ahead, gather your ingredients, and enjoy the wonderful blend of textures and flavors that Bill Granger’s recipe delivers so effortlessly!
Print
Bill Granger’s Corn Fritters with Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack / Brunch
- Method: Frying
- Cuisine: Australian
Description
Bill Granger’s Corn Fritters with Avocado Salsa are a delightful combination of sweet corn fritters cooked to golden perfection and topped with a fresh, zesty avocado salsa. This easy-to-make dish blends creamy avocado with ripe tomatoes, fresh coriander, and a hint of lime juice for a balanced, vibrant meal perfect for brunch, lunch, or a light dinner.
Ingredients
Corn Fritters
- 3 cups fresh corn kernels (~ 3 large corn cobs)
- 1 small red onion, chopped
- 2 large eggs (55 – 60g/2oz each)
- 1/4 cup cilantro/coriander leaves and some stems (lightly packed)
- 1/2 tsp cooking salt (kosher salt) or 1 tsp sea salt flakes
- Freshly ground black pepper, to taste
- 1 cup plain flour (all-purpose flour)
- 1 tsp baking powder
- 3 tbsp olive oil (divided, 1 tbsp for cooking)
Avocado Salsa
- 1 large or 2 small ripe avocados, 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)
- 1/4 tsp cooking salt (or 1/2 tsp sea salt flakes)
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Turn on the oven to a very low temperature just to keep the fritters warm after cooking.
- Prepare the Corn Mixture: Place 2 cups of the corn kernels, chopped onion, eggs, cilantro, salt, and black pepper in a bowl. Use a stick blender to whizz until most of the corn is pureed but still lumpy; alternatively, use a blender or food processor for this step.
- Combine Ingredients: Stir through the remaining 1 cup of corn kernels, plain flour, and baking powder until just combined, being careful not to overmix.
- Heat the Skillet: Heat 1 tablespoon of olive oil in a skillet or frying pan over medium-high heat until the oil is hot.
- Cook the Fritters: Drop 2 heaped tablespoons of the mixture per fritter into the hot pan. Cook in batches for about 1 1/2 minutes on each side, or until golden brown and cooked through.
- Keep Warm: Transfer cooked fritters to a baking tray and place in the oven to keep warm while cooking the remaining fritters.
- Make the Avocado Salsa: In a bowl, combine diced avocado, seeded and diced tomatoes, chopped coriander, lemon or lime juice, finely chopped spring onions, salt, pepper, and Tabasco sauce if using. Mix gently to combine.
- Serve: Stack three corn fritters on each plate and top with generous spoonfuls of avocado salsa. Garnish with extra cilantro leaves if desired.
Notes
- Use fresh corn kernels for the best sweetness and texture, but frozen corn can be substituted if fresh is unavailable.
- The avocado salsa can be customized with added chili or different herbs according to taste preferences.
- Keep the fritters warm in the oven set to a very low temperature to maintain crispness before serving.
- For a crispier fritter, cook in smaller batches and avoid overcrowding the pan.
- The recipe yields 4 servings, with 3 fritters per serving as recommended.
