Sweetcorn fritters are a staple on brunch menus (especially in most of my favourite Australia and Kiwi cafes here in London) and so they should be, because they are delicious and pretty healthy little pancakes full of sunshine. Did you know they are actually pretty easy to make at home, so they make are a great option for brunch or dinner (see an older recipe from me here) and people always love them! One of my favourite brunch spots in London is Bill Granger’s restaurant, Granger & Co, and they serve the most delicious corn fritters there so I wanted to recreate this at home recently when my parents came to visit. At Granger they serve them with avocado salsa, roast tomatoes and bacon but I decided to swap the bacon for chorizo – just because I am obsessed with the stuff!
Bill Granger’s Sweet Corn Fritters with avocado salsa and chorizo
1 cup plain flour
1 teaspoon baking powder
¼ teaspoon paprika
1 tablespoon sugar
½ cup milk
2 cups fresh corn kernels, cut from the cob
½ cup diced red capsicum
½ cup sliced spring onions
⅓ cup coriander and parsley, chopped (I used mainly coriander here)
4 tablespoons vegetable oil
2 avocados, peeled and stones removed
⅓ cup coriander, chopped
2 tablespoons lime juice
1 mild red chilli, deseeded and finely chopping (or more/less to taste)
3 tablespoons finely diced red onion
salt and pepper to taste
Chorizo sausage (thickly sliced and grilled)
Baby spinach, washed and dried
Sift flour, baking powder, salt and paprika into a bowl. Stir in sugar and make a well in centre. Combine the eggs and milk in a separate bowl and gradually add to dry ingredients, whisking until it forms a smooth batter.
In a large bowl place the corn, capsicum, spring onions and herbs. Add just enough of the batter to the corn mixture to bind all the ingredients together. Adding all the batter can make the fritters a bit heavy. If there is enough left, you can use it the next day to make more for lunch! Or just add more corn/capsicum/spring onion/coriander to use it all up.
In a large non-stick frypan, heat half the vegetable oil. Drop 2 tablespoons of the batter for each fritter into the pan, cooking four at a time. Cook over a medium heat until browned, then flip and repeat on the other side. It doesn’t matter if this takes a few minutes – you are giving the corn kernels a chance to cook. If the heat is too high, you risk burning the outside while leaving the batter in the middle uncooked. Keep the fritters warm while cooking the rest.
While they are cooking you can whip up the avocado salsa. Just mash the avocado roughly with a fork and mix in the remaining ingredients. Taste for seasoning.
Now you’re ready to serve. Place a handful of spinach onto the plates, top with one fritter on each plate, a few more leaves of spinach, and then top with the final more fritter and drizzle over and around a little olive oil. Finish by adding the avocado salsa on top with some grilled chorizo and tada your delicious brunch is ready!
Looking back at these photos I am wishing it was summer again! It was so divine to enjoy this breakfast in the garden! Anyway – I hope you like this recipe and will try it at home sometime soon. Have a lovely Sunday x