Corn Fritters with Avocado Salsa

September 12, 2016 • Posted in: Breakfast, Corn, Shack

Originally from Bill Granger, this is really at its best paired with some bacon and poached eggs. Blending some of the corn and coriander into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels.


Fritter Batter

  • 3 cups (525g fresh corn kernels (~ 3 large corn cobs) (boil the corn first)
  • 1 small red onion chopped
  • 2 eggs
  • ¼ cup coriander leaves and some stems (lightly packed)
  • 1 tsp sea salt
  • Freshly ground black pepper
  • 1 cup plain flour
  • 1 tsp baking powder
  • 3 tbsp olive oil

Avocado Salsa

  • 2 large, ripe avocado, stone removed and diced
  • 3 tomatoes, seeded and diced
  • 2 tbsp coriander, roughly chopped
  • 2 tbsp lemon or lime juice
  • 3 tbsp finely diced red onion
  • 1 dash Tabasco sauce, optional
  • ½ tsp sea salt
  • Freshly ground black pepper



  1. Turn on the oven to very low - just to keep the fritters warm.
  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.
  3. Stir through remaining corn, flour and baking powder until just combined.
  4. Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
  5. When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1½ minutes each side, or until golden.
  6. Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
  7. To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra coriander leaves, if desired.

Avocado Salsa

  1. Combine all ingredients, toss very gently.
Preparation time: 30-45 minutes, including cooking the corn
Cooking time: 15 minutes
Serves: 4

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