Not just another corn fritter – these are Bill Granger’s famous corn fritters! This really is restaurant quality food made in your own home. The flavour will knock your socks off!
Dedicated to Bill Granger who sadly passed on 25 December 2023, too young, aged just 54. Australia has lost one of its industry greats and he will be remembered.
Bill Granger’s Corn Fritters with Avocado Salsa
I actually posted this right back when I first started RecipeTin Eats. Back then, I had hardly any readers and my photos weren’t so great. But patience isn’t my greatest virtue and I was so excited about starting a food blog that I couldn’t wait to share my favourite recipes.
Fast forward almost 2 years (2 years??? I’ve been doing this for 2 years??). My photography has somewhat improved. And I’m so blessed to have so many readers from all around this big wide world to share my recipes with.
I made these corn fritters on the Easter long weekend and as I was making the “mmmm” noises as I munched through my pile of fritters, it made me sad to think that so few people had seen the recipe because it was buried in the archives (with not-so-crash-hot-photos!).
So I decided to update the post, take fresh new photos and share this again!
There is a reason I have gone to the effort of reshooting and reposting this recipe – because they are very special corn fritters. These are Bill Granger’s corn fritters, from his popular bistro, arguably one of the best places for brunch in Sydney.
Bill’s corn fritters are unlike any other “out there” because the whole fritter truly tastes of corn, rather than just bursts of it whenever you bite into a corn kernel. This is because of the extra step (worth it!) of blending most of the corn with the batter – along with coriander (cilantro) which gives it another flavour boost. If you have a handheld stick, you can just do this in the mixing bowl (this is how I do it), otherwise you can use a food processor or blender.
PS To everyone who doesn’t like cutting corn off a cob because it goes everywhere, here’s my little tip: pop a ramekin in a large bowl, stand the corn on it and cut the kernels off. The bowl will catch the kernels that fly off the cob and the ramekin elevates the corn so it’s easy to slice all the way to the bottom. 🙂
PPS No laughing at my Baby Hands!
Truly, these fritters are incredible, whether you use fresh, frozen or canned corn. To be honest, I normally use frozen corn – it’s just irresistibly convenient – but as with anything made using fresh rather than canned vegetables, it really is extra special if you use corn off the cob.
The avocado salsa topping is a perfect accompaniment with these corn fritters. It’s juicy and creamy, and also adds a burst of freshness to this.
Whether for breakfast, brunch, lunch or as a starter, these fritters are sophisticated and super easy to make. There’s a reason Bill’s is famous for these – they are that good! -Nagi x
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Bill Grangers Corn Fritters with Avocado Salsa
Ingredients
- 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
Avocado Salsa
- 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
Instructions
- Turn on the oven to very low – just to keep the fritters warm.
- 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.
- Stir through remaining corn, flour and baking powder until just combined.
- Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
- 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.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Avocado Salsa
- Combine all ingredients, toss very gently.
Recipe Notes:
Nutrition Information:
More patties and fritters (I love them!)
Broccoli Chicken Fritters – made with chopped chicken
Life of Dozer
RIP Bill Granger. Thank you for a lifetime of inspiration, showing the world how great Australian food is and changing the breakfast game. Your cookbook Bills Food is one of the first I bought for myself. It is filthy and well used and I still love it.
Every time I search for a recipe, I end up on your site. Just love your recipes – just right every time. xx
Hi Nagi, could I use cornflour instead of plain flour to get a lighter crispier texture?
Not for this recipe as written sorry – try this recipe instead! https://discountspot.info/crispy-corn-fritters/%3C/a%3E N x
Bliss
I use 2 cans of cream corn & a can of whole kernel corn (drained) About 2 tablespoons of extra flour & half a teaspoon more of baking powder. perfect. Everyone loves them.So easy
Can you reply with your whole recipe pls!
These are simply the best corn fritters and if I ever order out I know I can make them better myself,
Thank you! folding the flour in is the secret – great texture and delicious!
Hi, do you have any idea how l can make these vegan. The recipe looks great 😊. Thanks
Hi Stacey, you’d need to use an egg substitute as the eggs are what binds and holds these together. N x
These fritters are delicious on their own dipped in spicy mayo!
I would love to make these for a camping weekend. Can I make them in advance and freeze them? Then heat up on the hot plate?
Everyone from 4 – 40 loved these. I thought my fritters were the best, but these take first place. Thank you Nagi.
Wahoo!!! That’ awesome Natalie! N x
We had this for our Meat Free Monday. The fresh corn didn’t have enough for the recipe so I used tinned corn for the batter. The avocado salsa was amazing. Next time I’ll make double. Teamed it with a rocket and Parmesan salad. Another family favourite by Nagi 😀
Delicious – now my go to corn fritters recipe. My 16 month old loved them and even devoured the salsa. Made with 1 cup fresh corn I had on hand, the rest canned and they were the best fritters I’ve made.
Made them without the onion, but they needed the onion! Also only made 8, with 1 heaped tablespoon, let alone two! Might make again
Fantastic, brings back memories of eating them at Bills! Got the flavour spot on, plus the crispness from the frying, but I think I may have blitzed the mixture a little too much, didn’t quite get the texture right. Will get it right next batch, and there definitely will be a next batch, then more……
What a brilliant recipe! Really, really enjoyed it. This will be made again and again in our household.
Question for those who have frozen these – I assume you cook then freeze the fritters. Can you then reheat them in a frying pan or is oven better?
Hi KS – you can freeze, thaw then reheat in either the oven on a high heat or in the microwave. N x
Thanks so much for replying! Can’t wait to try these. Love your site and having a great time browsing your fab recipes. Reading your tips is just like having a friend in the kitchen helping me!
We used to love going to Bill’s when we lived in Sydney and this was my only choice EVERY time! I just couldn’t resist! After living in Adelaide nearly 13 years now, I still crave them so really glad to find your recipe and will start them when I finish typing! I am just wondering if you could use creamed corn in the first step…? Thanks as always Nagi!!
I used a can of creamed corn and can of corn kernels (as that’s what I had available to me whilst we were in lockdown!) and these turned out RIDICULOUSLY GOOD! Looked just like the picture too – I just didn’t whizz ingredients as detailed in first steps, I mixed with fork to incorporate. Good luck!
I did 1 can kernels / 1 can creamed corn too. Worked a treat. No doubt better with fresh, but had to make do with what I had and wasn’t disappointed!
Hi Cat, sorry creamed corn wont work in this recipe sorry! N x
These are amazing!! So yummy and I freeze them up and pull them out for breakfast with a side of bacon, avo and sour cream!!
Perfect Karl!! N x
The video shows corn flour being added, but it’s not listed in the ingredients. How much corn flour should we add? Thanks!
Hi Carole, there’s no video for this recipe just yet and no corn flour in this recipe. Are you confusing this with another recipe? N x
Delicious Nagi! I made a batch and froze them for healthy morning/afternoon snacks
Perfect Caroline, I’d love these for snacks! N x
These turned out perfectly. Question can you make the batter a day ahead of time?