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.
Hi Nagi,
Wondering if this could all be mixed up and left in the fridge until ready to cook. Or will the baking powder not do its thing?
Hi Masey! You got it right – baking powder gets activated once mixed up so it will lose it’s rising power. Best to cook ahead then reheat in a hot oven or better yet, cook quickly on the stove.
Hi Nagi,
Can i use buckwheat flour instead of plain flour for this recipe? I am after a gluten free option.
Hi Nadine! Yup, that should work just fine for this because flour isn’t the primary ingredient 🙂 N x
I have tried some other recipes and they were amazing. I tried this one and my corn fritters came out very dry and too thick (too much batter per fritter). I forgot to sift the flour before measuring 1 cup for the recipe. Is that required in this recipe?
Also there is a typo in #3. It says STIR THOUGH.. I think i should be stir the.
Thanks for picking up the typo Mel! I’m sorry you thought they were dry, that’s really odd! I have definitely never had that problem. This recipe is a chef recipe and I really love it so much. The sifting would not have cause it to be dry. All I can think is that the corn kernels were a bit dried out? I wish I could have been there to see for myself!
We used frozen corn kernels and the mix was too dry to put into a frypan, but adding 4-5 tabelspoons of water fixed that fine, and they were soooo yummy.
We had some with Sweet Chilli Sauce and they we scrumptious!!
Thx so much.
Hi John! Did you thaw the corn first? 🙂 N x
These are great and I am doing them again tonight as part of a Tapas meal for guests to break the “meatiness” (I also dislike coriander but I find a small amount from the tubes you can buy gives a more subtle taste.)
That’s wonderful Sue! I’m so glad you enjoyed these!!! (Tapas? I am impressed, I find tapas too much of an effort!!) 🙂
I love the hot tip on cutting the corn on a ramekin in a bowl! Never thought of that in all the years I’ve been using fresh corn kernels in my cooking! Now I won’t have to scurry around the kitchen chasing after the kernels!
Made these fritters for dinner one night last week. The fritters were very tasty and delicious, and the salsa had the perfect zing to accompany the fritters. I had to make a substitution with the coriander/cilantro (I can’t eat it!) and added basil in its place in the fritters, and also omitted the red onions. I left out the coriander in the salsa, as well as the red onions, and added diced cucumber for the crunch. J Daddy and I both enjoyed the fritters and salsa. Served with a green salad. Felt so healthy eating such a yummy vegetarian meal!
WHAT??!! How did I not know that you don’t like coriander????!!!! SCREECH!!!!!
Hahahaha – I actually have a sensitivity to coriander – I have been known to break out into hives after eating coriander. And strawberries. Although I do enjoy the taste of both! I take antihistamines on a daily basis just to cover myself off, in case I eat something that has come into contact with coriander, or I hunker for a fruit salad and there are strawberries in the fruit salad.
In Asian dishes, I’ve found lemongrass to be a good substitute for coriander, and in western dishes, basil seems to be adequate. But nothing really quite captures the unique taste of coriander.
Do you know if it’s the leaf or stem? Because the stem is loaded with the same flavour 🙂 Or is it both?
Sadly, it’s both. I can eat it in micro amounts, but I do spend the next few hours wondering if my top lip is going to blow out. Booooooo
?
Dear Nagi,
I wanted to try this recipe since you posted it – today was the day… the sweet corn on the market looked so nice. Such a delicious dish again! Make sure not to save on lime juice and Tabasco! Will try again with all the corn blended next time – the whole corn kennels can quite „pop“ you out of your kitchen when the oil is hot :-))
Thank you!!!!
Thank you so much for letting me know you enjoyed it Nikki!! I’m SO GLAD you liked it! N x
Hi Nagi,
When making these for a weekend brekky with friends, can I make the batter and avo salsa the night before?
Hi Diana! I’m sorry, I don’t recommend that. The avo will brown and the batter will become too dense. But you can cook the fritters ahead and reheat them!
I love corn fritters and the idea of blending corn with the batter sounds – why haven’t I thought of it before??! This looks so amazing! Can’t wait to try these out!
Wasn’t my idea, it was Bill Granger’s!! 🙂
Nagi, are you Taurian? You are cooking everything I love and I was wondering if we share the same star sign 🙂 … These look delicious!
BA HA HA!! TOO FUNNY!!!
These look so good, I’ve seen Bill making them on the Food channel so many times and always think I should look them up! I’m going to give them a try this week – corn is a favourite in our house
How have I missed that episode???!
Looks great! Can’t wait to try making this for my family soon 🙂
Hope you do Pony!!!
Corn fritters are always welcome at my house. these look big and juicy. Lovely Nagi. good on you for digging them up
Love Bill Granger’s recipes, don’t you?? 🙂
HELLO Nagi! i have just tried the fritters wow!!! ewesome we all like them thank you dear
WOW that was fast! I’m so glad you enjoyed it Ntombi, thank you for letting me know!! <3
We made these for brunch yesterday and they were magnificent. 🙂
Oh wow, I’m so glad you enjoyed these Anna, THANK YOU for letting me know!!! 🙂 N x
NAGI! great minds think alike, because I made Bill Granger’s corn fritters on friday night for dinner! They are my absolute fave, and such a regular summer recipe for us. I like to serve them with seared asparagus or zucchini and oven roasted cherry tomatoes, and a spicy coriander/lime avocado salsa. And feta – because who can ever have enough of that! Great tip to use a bundt pan to catch the corn – mine always flies all over the bench haha 🙂
NO WAY!!! What are the chances!!! 🙂
These corn fritters look wonderful…and that avocado salsa is over the top, I’m going to make this 🙂 Pinned
Thanks so much Pat!!! I do hope you try it!!
I’m always on the lookout for better corn fritter recipes. We are nearing the end of the corn season but they are still cheap so will have to give these a go. I love Bill Granger- I can’t believe I haven’t tried these- most recipes remind us of the importance of not over mixing the corn but this one is quite different!
This recipe is really epic – it makes such a difference blending most of the corn into the batter!!! Bill Granger really knows great food 🙂
Yum!!! I’ve just made these for lunch and they are delicious!! I didn’t have tabasco so I used a dash of sriracha chilli sauce in the salsa. Thanks for the recipe.
Oooh! I’m so excited to hear you made and LOVED it!!!! Sriracha is a perfect sub 🙂 Hope you had / are having a fab weekend Julie!! (It’s Monday morning here and it’s RAINING – boo!)
Thank you, thank you for bringing this one back around, Nagi! (+congrats on 2 years! and what a 2 years it has been) Because we have summer (aka fresh corn) just around the corner here in the US. And these look like a must-make to me.
Marissa! I just saw an incredible RISOTTO from you…..I’m about to check it out! I can’t wait to read how YOU make the perfect risotto!
Yum! Fritters are my go-to meal when there’s nothing for dinner and I don’t really feel like cooking, I always keep a bag of corn in the freezer just in case but I bet they taste way better made with fresh corn and I really like the idea of blending some of the corn, I’ll be giving your recipe a try this week 🙂 I can’t believe you’ve only been blogging for two years, you’re so professional!
I have a theory that you can turn anything into fritters!! Don’t you think?? leftovers, any veggies, any meat!