Name: Golden Corn Fritters with Avocado Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 3 cups fresh corn kernels, from about 3 large corn cobs; 1 red onion, chopped; 2 large eggs, 55-60g/2oz each; ¼ cup cilantro/coriander leaves and some stems, lightly packed; ½ 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; 1 large ripe avocado, or 2 small, stone removed and diced; 1 ½ 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; ¼ tsp cooking salt/kosher salt, or 1/2 tsp sea salt flakes; Freshly ground Black pepper

Golden Corn Fritters with Avocado Salsa

These corn fritters are incredibly flavorful thanks to a clever trick: blending part of the corn into the batter for an intense, sweet corn taste in every bite. Served with a fresh avocado salsa, they make a perfect brunch or light meal.

Prep10 min

Cook15 min

Total25 min

DifficultyEasy

Servings4

These corn fritters are a beloved classic from the late Bill Granger, and for good reason. The secret is to blend a portion of the corn kernels with the eggs and cilantro, creating a batter that's packed with corn flavor throughout, not just in occasional bites.

Paired with a simple avocado salsa made with ripe avocado, tomato, and a hint of lime, these fritters are crispy on the outside, tender on the inside, and utterly satisfying. They come together in under 30 minutes, making them a fantastic choice for a quick breakfast, brunch, or even a light dinner.

Method

Preheat the oven to its lowest setting to keep the fritters warm while you cook.
In a bowl, combine 2 cups of the corn kernels, the chopped onion, eggs, cilantro, salt, and pepper. Using an immersion blender, blend until most of the corn is pureed but the mixture remains slightly lumpy. Alternatively, use a blender or food processor.
Add the remaining 1 cup of corn kernels, the flour, and baking powder to the bowl. Stir gently until just combined—do not overmix.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, drop 2 heaped tablespoons of batter per fritter into the pan. Cook in batches, about 1 1/2 minutes per side, until golden brown.
Transfer the cooked fritters to a baking sheet and keep them warm in the oven while you repeat with the remaining batter, adding more oil as needed.
To serve, stack 3 fritters on each plate. Top with the avocado salsa and extra cilantro leaves if desired.
For the avocado salsa: In a bowl, combine the diced avocado, diced tomatoes, chopped cilantro, lemon or lime juice, spring onions, Tabasco (if using), salt, and pepper. Toss very gently to mix.

💡 Tips

For best results, use fresh corn on the cob; frozen corn can be substituted but thaw and pat dry first.
Do not overmix the batter—a few lumps are fine and keep the fritters tender.
Keep the cooked fritters warm in a low oven while frying the rest to serve them all hot and crispy.

Inspired by a recipe from RecipeTin Eats

Golden Corn Fritters with Avocado Salsa

Ingredients

For the fritters

For the avocado salsa

Method

💡 Tips

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