One of the great treats of having a blog is that you get to check out new places. I met up with Kerrie Ainsworth - Art Travel Adventures for brunch on Saturday and she suggested this charming little Cafe in Chippendale - Something for Jess, 27 Abercrombie Street with its Vintage Decor and cool wall art.... actually.
The two lovely young women above work there. We both went for one of my favourite Breakfast/Brunch meals the Corn Fritter and they didn't disappoint.
Of course the Bill Granger ( see Below ) Corn Fritter is still the bench mark.
These are the legendary Bill Granger Corn Fritters with Avocado Salsa. The extra step that makes these corn fritters really special is blending some of the corn and cilantro (coriander) into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels. This recipe makes 12 fritters and serves 4.
Course: Breakfast, Brunch, Fritters
Calories: 451 kcal
Author: Nagi | RecipeTin Eats
3 cups (525g / 18oz) fresh corn kernels (~ 3 large corn cobs)
1 small red onion chopped
1/4 cup cilantro/coriander leaves and some stems (lightly packed)
1 tsp sea salt
Freshly ground Black pepper
1 cup plain flour
1 tsp baking powder
3 tbsp olive oil
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
1/2 tsp sea salt
Freshly ground Black pepper
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.
Combine all ingredients, toss very gently.
1. Fresh corn is best but you can use defrosted frozen or well drained canned corn kernels.
2. Recipe very slightly adapted from this one by Bill Granger. The change I made was to stir through the flour after pureeing the corn because otherwise, there is a risk of over beating the flour which will make the fritters tough.
3. Nutrition per serving (3 corn fritters + avocado salsa):
Share this Post