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bill granger’s corn fritters

September 11, 2012

My oven is broken.

I don’t know what happened to it and I don’t know how to fix it.

The timer still works, as does the little dial that allows you to change the oven setting and also the temperature, but the oven itself? The heating element and the fan at the back?

Zilch. Nothing. Nada. Dead.

Which made my original plan for today’s post just a little bit more difficult than I imagined it would be.

 

I’ve been tasked, you see, with bringing you my adaptation of a celebrity chef’s recipe for a decent breakfast. And the plan was to make you a batch of my muesli – full of delicious nutty things like black sesame seeds and maple syrup and pumpkin kernels and dried fruit.

I’d mixed the dry ingredients together and was just about to pour some sticky deliciousness in when I thought to pre-heat the oven.

Except that it wouldn’t.

(And now, I have a tub of almost as delicious raw muesli sitting in my pantry, just wishing to be doused in sticky stuff and to be toasted. Some things are just meant to be.)

Not to be deterred, I switched my thoughts to yet another recipe that I automatically associate with breakfast – and another person that I automatically associate with breakfast – Bill Granger’s corn fritters.

I’d eaten these at his Sydney outlets countless times but never quite had the impetus to give them a shot in my very own kitchen.

(A particular upside of this recipe being the cobs of corn I’d bought just that morning for soup, and a stove-top only cooking method. No oven required!)

As with just about everything I cook, I was completely unable to stick to the recipe, so added an extra spice kick to the batter and served it with a bunch of greens, a dollop of spiced greek yoghurt and a ladleful of my very own special ruby red chutney.

A perfectly portioned breakfast and just the thing I needed to calm myself down after this morning’s debarcle.

Now about that oven…


Bill Granger's Corn Fritters (with a spicy kick)
Serves: 4-6
 
Bill reckons that a batch will serve 12, but I'd say it's probably more like 4 to 6.
Ingredients
  • corn kernels cut from 3 large corn cobs (or 4 small ones)
  • 1 small red onion chopped
  • 2 eggs
  • a handful of coriander leaves
  • 1¼ cups plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp dried chilli flakes
  • vegetable oil for frying
  • asparagus, yoghurt, lemon & chutney for serving
How to make it
  1. Toss about ½ of the corn kernels, the onion, eggs, coriander leaves, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
  2. Add the rest of the corn kernels and stir to combine.
  3. Heat up a frying pan and put about 1 tsp of vegetable oil in it. Heat it until it shimmers then dollop three mounds of corn fritter batter into the pan. I made them about 1 heaped soup spoon's worth in size each.
  4. Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter. You should get about 18 fritters.
  5. Serve them up with grilled asparagus, a squeeze of lemon, greek yoghurt (with a kick of cayenne pepper if you like!) and a dollop of your favourite chutney.


  • #1
    September 11th, 2012

    These fritters look great! I love how versatile a good corn fritter is…Hope you get your oven back soon!

    The ideal lazy breakfast – so hard to choose! But since you mentioned no expense spared, it would probably be poached organic eggs drizzled with hollandaise sauce and some truffle shavings. Some steamed asparagus probably wouldn’t go astray either.. 🙂 mmm

  • #2
    koji
    September 11th, 2012

    my ideal lazy breakfast would be a huge stack of buckwheat hotcakes covered in cherry jam, a croissant and double shot of espresso

  • #3
    Daniela Ortu
    September 11th, 2012

    HI just a question can I use frozen corn and if yes do I have to blach it first? Thanks
    Daniela

  • September 12th, 2012

    Hi Daniela!

    Frozen corn should be fine. I’d blanch it first as the cooking time is so short that I’m not sure they’d unfreeze during!

    Shez

  • #4
    September 11th, 2012

    Oh no, bummer about the oven!

    Corn fritters are a fave of mine. Did you know that Bill has three cafes in Japan now!

  • #5
    September 12th, 2012

    Bill Granger corn fritters are the best ever. Yours look just beautiful and I love having my fritters with chutney!

  • #6
    September 13th, 2012

    Yum! I’ve made Bill’s corn fritters more times than I can count. I always increase the amount of chili and serve them with avo slices and some crispy bacon. HEAVEN!

  • #7
    September 16th, 2012

    Wow, I love corn fritters and serving them with a giant dollop of chutney is the way to go for me! This recipe is easy enough I might get my Hubby to give it a try. Actually any breakfast cooked by Hubby on the weekend so I get a sleep in is ideal in my opinion!! 🙂 So very lazy of me….

  • #8
    Alexi
    January 22nd, 2014

    Cooking these corn fritters nearly took my eye out! Watch for flying hot oiled bits ready to burn you.

  • #9
    John
    March 5th, 2014

    your Special ruby red chutney Recipe Urgently needed. Please…………

Shez