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Sweetcorn Fritters with Avocado Salsa

Recipe by Bill Granger from bill's food

Serves 12

Ingredients

525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped
2 Eggs
15 g chopped coriander leaves
125 g Plain Flour
1 teaspoon Baking powder
sea salt
Freshly ground Black pepper
vegetable oil for frying
Avocado salsa to serve (see below)

Avocado salsa

2 ripe Avocados stones removed and diced
15 g coriander leaves
2 tablespoons Lemon Juice or Lime juice
2 tablespoons finely chopped spring onions scallions
1 Tomato quartered, seeded and finely sliced
1 dash Tabasco sauce, optional
sea salt
freshly ground Black pepper

Method

Preheat the oven to 120°C (250°F/Gas 1).
Place 2 cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
Place in a large bowl, add the remaining corn and stir to combine.
Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat.
When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

Avocado salsa

Place all the ingredients in a bowl and stir very gently to combine.

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Comments

RT31 January 2009

I made this and would recommend not putting in as much onion as it was quite strong. Otherwise a great brunch recipe especially with the salsa and crisp bacon.

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- sweet treat August 2009
  
  Try rinsing the onion underneath cold water before putting it in the mix. That takes the bite out of the raw onion. I really think the recipe needs this much.
  
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Alison Dwyer January 2009

Allyj59 Absolutely delicious. My friend served this and I enjoyed it so much she directed me to this website to obtain the recipe. I am looking forward to cooking them for lunch today.

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SH135 January 2009

Just delicious. I doubled the recipe and used 2 x 440gr tins of super sweet corn kernels (well drained) instead of fresh and they turned out perfectly.

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Philippa January 2009

Really tasty - we only had tinned sweetcorn which added quite a bit of moisture to the mix, so I added some cornflour and it worked fine.

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WK9 April 2009

This recipe is also in Bills Open Kitchen on p. 30-31. The picture slightly different but the same recipe and very good. In the other book it's called "Simple Sweetcorn Cakes with Avocado Salsa". Same ingredients but just as nice. I halve the onion in mine and yes, you can use the sweet corn kernels well drained. Saves a lot of hassling around.

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SV35 April 2009

I am so looking forward to making this tomorrow after watching tonights eps...

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Rebecca Boland May 2009

My husband cooks these for me all the time and I have to say they are absolutley magnificent!!!!

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EK31 May 2009

i just made a batch with fresh corn and they turned out better then expected so quick and easy just perfect

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sweet treat August 2009

I love this recipe. It is one of my favourite dinners in summer, or lunch on the weekend, or to take to the park for a picnic. I also do it with tinned corn to make it easy on myself, and, as long as I drain it well, I can't really tell the difference. My boyfriend likes them chunkier so I add less corn to the mixer. This is similar to 'cachapas' which you find in Venezuela. They do it without the coriander and onion, and make them much bigger (about the size of a crepe in diameter, but the same thickness as these) and eat them folded in half with a stringy white cheese called Telita in the middle. AMAZING.

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Jancye September 2009

I Have been making these since I first saw Bill do them a couple of years ago. They have become a family favourite. You can also add a tin of chick peas fot a slighltly different version. Just whizz them up with everything else!

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mel September 2009

this is a family fav. we have this every sunday

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Nickym 9 months ago

Included in our christmas brunch, absolutely delicious! Thanks Bill!

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RosieH 7 months ago

Yum oh!

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SH176 5 months ago

I eat theseeverytime I'm at Bill's in Surry Hills. Always, always have these. They are so delicious!

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