Craving sunshine on a plate? Bill Granger's corn fritters with avocado salsa deliver a burst of fresh flavors that's both simple and irresistible.
Get ready to master this iconic recipe, transforming humble ingredients into golden bites of pure joy!
Ingredients
Okay, so to make the best corn fritters ever, we're gonna need some seriously awesome ingredients! First, grab 3 cups of fresh corn kernels—that's about 3 big corn cobs' worth, trust me!
Next, chop up 1 small red onion. Don't cry too much! We'll need 2 large eggs (around 55-60g each), a quarter cup of cilantro – stems and all – and about half a teaspoon of kosher salt. Add some black pepper too; freshly ground, if you're fancy.
For the batter, we're talkin' 1 cup of plain flour and 1 teaspoon of baking powder. Oh, and 3 tablespoons of olive oil! For an interesting variation, you could even consider adding cheddar cheese to the fritter batter for an extra savory flavour.
Now, for that dreamy avocado salsa, dice 1 big (or 2 small) ripe avocados and three-quarters of a cup worth of seeded tomatoes. Toss in 2 tablespoons each of chopped cilantro, lemon or lime juice, and finely chopped spring or red onions. A dash of Tabasco, if you're brave, plus a quarter teaspoon of kosher salt and – you guessed it – more pepper!
Instructions
Let's get cooking! First thing – and this is important – turn on your oven to very low. We're just keeping the fritters warm, not baking them a second time!
Next, grab 2 cups of corn along with the onion, eggs, cilantro, salt, and pepper. Whizz it all together with a stick blender until it's mostly pureed but still a tad lumpy. You can use a regular blender or food processor if you don't have a stick blender. This comforting dish is sure to be a crowd-pleaser, much like a well-made baked ziti recipe.
Now, stir in the remaining corn, plus the flour and baking powder, until just combined. Don't overmix – we're not making bread here!
Heat a tablespoon of oil in a pan over medium-high heat. Drop 2 heaping tablespoons of the corn mixture into the pan per fritter, and cook for 1 1/2 minutes on each side, or until golden brown.
Transfer those crispy fritters to a baking tray and keep them warm in the oven, while you make the rest — patience is what separates good from great!
Avocado Salsa
Now, for the avocado salsa – 'cause what's a good fritter without some creamy, dreamy topping? I'm gonna tell you how to make this simple salsa!
First, grab one large ripe avocado, or two small ones if that's what you have on hand. After removing the pit, dice it into small cubes. Next, you'll need 1 1/2 tomatoes – make sure you seed them and dice them, too. I usually get about 3/4 cup diced after that.
Now, toss in 2 tablespoons of roughly chopped cilantro. Then add 2 tablespoons of either lemon or lime juice depending on what you like or have available. Time for 2 tablespoons of finely chopped spring onions! A dash of Tabasco sauce is optional.
Finally, I'm adding 1/4 teaspoon of kosher salt or 1/2 teaspoon of sea salt flakes, plus some freshly ground black pepper. Just combine everything gently to avoid making it mushy.
Recipe Notes
I've got a few quick notes to help you nail these corn fritters! They're super easy, I promise. Here's the lowdown.
- First, fresh corn is really the best – gives it that sweet, summery taste, but frozen works in a pinch. Just make sure it's fully thawed!
- Don't overmix the batter once you add the flour. A few lumps are totally fine; it keeps the fritters nice and tender. Think of it like a beauty sleep for your batter—don't disturb it too much for a light, fluffy texture.
- Keep the cooked fritters warm in a low oven while you're making the rest. It guarantees that everyone gets hot ones!
- Feel free to play around with the salsa ingredients. Add a little jalapeño for a kick or some mango for sweetness. It's your salsa—make it awesome! It seems you are ready to get cooking.
Nutrition Information
I'm excited to share the nutritional stats for these awesome corn fritters—you'll be munching on something that tastes amazing and isn't too bad for you!
Each serving – that's about three fritters and the avocado salsa – clocks in at roughly 451 calories. That's like, maybe skipping that extra cookie later. You can do it!
Let's break it down more. You're looking at around 55.8 grams of carbs (19% of your daily value), 10.7 grams of protein (21%), and 23.7 grams of fat (36%). Hey, it's got that healthy avocado fat—good stuff!
Pay attention to sodium, though. It's 743mg which is about 32% of your daily value. Potassium's a bit better at 854mg, about 24%. Plus, you get a nice 8.2 grams of fiber (34%) and a bit of vitamins A and C—30.5mg, to be exact. Not bad, huh?!
Short Recipe Version
Corn Fritters with Avocado Salsa
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
- 1 cup corn kernels
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1/4 cup milk
- 2 tbsp vegetable oil
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Instructions:
- In a bowl, combine corn, flour, baking powder, salt, and pepper.
- In a separate bowl, whisk egg and milk.
- Add wet ingredients to dry ingredients and mix until just combined.
- Heat oil in a large skillet over medium heat.
- Drop spoonfuls of batter into the hot oil and cook for 2-3 minutes per side, or until golden brown.
- In a small bowl, combine avocado, red onion, cilantro, and lime juice. Season with salt.
- Serve fritters with avocado salsa.
Nutrition Information (Per Serving – Estimated):
- Calories: 350
- Protein: 8g
- Fat: 22g
- Carbohydrates: 35g