Corn Fritters with Avocado Salsa

Corn Fritters
Corn Fritters

I had Bill Granger’s corncakes not long ago. At his signature restaurant in Surry Hills. They were f***ing terrible. As was everything else about the restaurant. They put bacon on my vegetarian girlfriend’s plate. They didn’t even realise they hadn’t wiped the table down until 3/4 of the way through the meal. They got the coffees wrong. They said they were out of potato and leek soup and that we could have pumpkin instead and then brought potato and leek soup anyway. They were even out of orange juice, at breakfast time. And we weren’t the only ones complaining. Don’t go there.

Corn cakes should be so easy to get right, I don’t know how people fail. They always come out too dry. The trick is to go heavy on the corn. And add onion for sweetness. You want mostly corn in there, with two grains of flour and enough egg to make it stick together. Get them crispy on the outside, but don’t burn them.

Ingredients

  • Corn. Der. Heaps of it. So much corn you vision turns yellow. Cut up a few cobs or use a whole tin if you’re lazy. About a cup if you have to measure.
  • 1/2 cup flour or so
  • 4 eggs
  • Coriander leaves, 1/3 loose cup
  • Cumin
  • Salt
  • 1/3 of a small red chilli
  • Juice from 1/3 of a lime

Method

  • Mush
  • Fry in oil, like pancakes, but with more oil

Serving Suggestion

  • Rocket and lime juice on the side
  • Avocado/Tomato/Coriander/Lime/Salt/Spanish Onion salsa
  • Greek yoghurt

Serves: 2.5 people

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