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
Scale
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.
