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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Hi Nagi what can I use instead of baking powder
Hi Maree, you need the baking powder here to give it some lift. You could alternatively use 1/4 tsp baking soda in its place. N x
Amazing recipe! I didn’t have red onion but used brown onion and added a bit of cooked sliced potatoes! Incredible! The avocado salsa adds a whole other level!!!
Hi Nagi do you cook the corn before adding to batter? Im just thinking would the corn cook otherwise
Yesterday I was at home googling Bill’s restaurant menu because, apart from their infamous ricotta pancakes, I wanted to see what else was popular, and saw the corn fritters. Unfortunately I won’t be able to visit the restaurant any time soon, but now had this huge craving for his corn fritters, especially after seeing it on instagram. This morning, I thought “you know what, let me check first what Nagi has for corn fritters on her site. Because she’ll have a recipe that is JUST as good or EVEN better”.
Oh my gosh. I got the goosebumps when your recipe loaded. Seriously, THE corn fritter recipe from Bills. Is this a sign or what?? 😀
Hahaha thank you Nagi, I will try these this weekend woohoo!
I NEED to know what you think of them!! Keep me updated Esther! N x
I love this recipe. I also add crumbled feta cheese to the mix and if I don’t have coriander, I’ve used parsley. They’re easy to make and so delicious!! Thank you!
Perfect Kerry!
Thanks for your recipe. They are delicious, healthy and so easy to make. I’ll be making these regularly now.
Wahoo, thanks for letting me know Stacey!
Hi Nagi is there a nice substitute for the cilantro?
Thanks for posting this recipe Nagi. Love it! The flavours are great, and the blitzing does make a difference. I did reduce the onions in the mix (just personal preference). Today I tried an egg-free version of this – replacing each egg with 3 tbsp of aquafaba (the liquid from tinned beans – I believe any tinned beans or lentils will work) so total of 6 tbsp of aquafaba. Worked well and still tasted great!
That’s so great to know Michelle!
Hi Nagi, the sodium in this recipe seems very high for the small amount of actual salt used – is corn naturally high in sodium? If not, where does all the sodium come from? I love corn fritters but am having to watch my sodium intake – would it make any difference if I just left the salt out completely?
Ok, ignore that – I missed the whole tsp of salt in the mixture. I’ll just do a quick twist of the salt cellar and leave the salt out of the salsa 🙂
Ok, sorry, ignore that – I’d missed the whole tsp of salt in the mixture. I’ll just replace that with a quick twist of the salt cellar and leave it out of the salsa altogether,
I hope you love them Mike!!
A brilliant recipe. Easy and delicious. Thanks for sharing.
You’re so welcome Tania!
Just made these for Father’s Day breakfast. Delicious. Thank you!
What an awesome breakky!
Wow! I am so glad I found you on Pinterest! Your recipes are outstanding! These corn fritters are amazing!
Thanks so much Patti, I’m so happy you found me!! – N x
Brilliant
Thanks Peta!
Just delicious! A true keeper.
Do they freeze well? My daughter loves them.
Hi Emily, yes they do! – N x
Is it possible to used creamed corn instead of blitzing the kernels? After trying your cornbread muffin recipe I’m now obsessed with creamed corn!
Hi Angela, Fresh corn is better for this recipe unfortunately. – N x
Wonderful recipe and super tasty.. not one complainer in the fussy eater tribe… love it a definite keeper.. thank you
That’s great Peta!
Love, love, love that you can scale the serves. This made it super easy as I’m making these for our Church Cafe.
So delicious and sooo easy! Thank you 🙂
Sorry this may sound like a ridiculous question but when you say fresh corn are they cooked on the cob first or just cut straight from the cob prior to boiling??
Hi Dawn, not ridiculous at all! Simply fresh corn cut from the cob. The corn will cook when you fry the fritters ☺️
Awesome!! Even easier. Made them for school lunches today using canned corn and they have asked for it again tomorrow!! Love this recipe. Your website has saved me so many times and every recipe comes out perfect 👌🏽
Wahoo!!!!