This classic dish from Bill’s just gets better with the addition of this herby salsa – feel free to add a drop of Tabasco or Cholula at home!
Fresh from the garden: sweetcorn, red onion, coriander, avocado, lime, eggs
Recipe source: adapted from Bill Granger’s recipe
Serves: 6 or 24 tastes
What to do:
- Peel and finely chop the onion. Roll the lime on the table to soften, then cut in half and juice. Wash the coriander and spin it dry, then finely chop, reserving some leaves for garnish.
- Cut the avocadoes in half lengthwise, then neatly take the stone out. Using a large metal tablespoon, scoop out the flesh from half an avocado in one scoop. Place the flesh on a chopping board and slice into cubes.
- Place the avocado cubes in a glass bowl, spoon over 2 tablespoons lime juice & then add oil, onion and half of the coriander. Season with salt & pepper & toss gently to combine. Divide into serving bowls and reserve.
- Strip the silks from the corn cobs and wash the cobs. Turn the cobs on one end and carefully slice the kernels from the stalk.
- Peel and finely chop the red onion.
- Toss about ½ of the corn kernels, and all of the onion, eggs, the other half of prepared coriander, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
- Scrape out into a large bowl and add the rest of the corn kernels. Stir to combine.
- Heat up a non-stick frying pan and put about a tablespoon or two of Rice Bran oil in it. Heat it until it shimmers then dollop three mounds, each about the size of a heaped soupspoon worth of corn fritter batter into the pan.
- Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter, keeping the fritters warm on a plate under a tea towel. You should get about 16 fritters.
- Divide among serving plates and spoon on the salsa. Garnish with reserved coriander leaves and serve.
Notes: Where does this salsa originate? What is a dollop?