Bill Grangers Corn Fritters with Avocado Salsa
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.99 out of 5 stars
(51)
Ingredients
4 servings
- 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
- 1 cup plain flour (all-purpose flour)
- 1 tsp baking powder
- 3 tbsp olive oil
- 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)
- 1/4 tsp cooking salt (/ kosher salt (1/2 tsp sea salt flakes)
- Freshly ground Black pepper
How would you rate this recipe?
Preparation
Step 1
Turn on the oven to very low - just to keep the fritters warm.
Step 2
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.
Step 3
Stir through remaining corn, flour and baking powder until just combined.
Step 4
Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
Step 5
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.
Step 6
Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
Step 7
To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Step 8
Avocado Salsa
Step 9
Combine all ingredients, toss very gently.
Step 10
Save recipe for the next time?
