BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA
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.
Provided by Nagi | RecipeTin Eats
Categories Breakfast Brunch Fritters
Time 25m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : ServingSize 309 g, Calories 451 kcal, Carbohydrate 55.8 g, Protein 10.7 g, Fat 23.7 g, SaturatedFat 4.4 g, Cholesterol 82 mg, Sodium 743 mg, Fiber 8.2 g, Sugar 6.4 g
CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO
Corn Fritters for breakfast is a cherished event in our house. We both love this dish.... ALOT. I would go so far as to say this is my favourite breakfast of all time. And looking around the interwebs it looks like I'm not the only one. When we lived in Sydney we were frequent visitors to Bill Granger's restaurants where this dish was one of the stars. In London I've been slowly perfecting it, doing my very best to faithfully recreate each element. I used the Corn Fritters with avocado salsa recipe in bills open kitchen as the base. However in his restaurant Bill also serves his corn fritters / avocado salsa with crispy grilled bacon, oven roasted tomatoes and fresh spinach. These elements really make the dish complete for me (but of course this a fantastic vegetarian dish sans Bacon). So here is my homage to Bill Granger and his wonderful Corn Fritters... with crispy bacon, oven roasted tomatoes, baby spinach and spicy avocado salsa. http://gourmetlovers.blogspot.com/2010/04/corn-fritters-with-crispy-bacon-roasted.html
Provided by gourmet_lovers
Categories Breakfast
Time 45m
Yield 8 Corn fritters, 4 serving(s)
Number Of Ingredients 25
Steps:
- Tomatoes& Bacon.
- Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
- Corn Fritters.
- Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
- Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
- Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
- Avocado salsa.
- Place all the ingredients in a bowl and stir very gently to combine. Season well.
- To serve.
- Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
- YUM!
Nutrition Facts : Calories 434.1, Fat 18.6, SaturatedFat 3.2, Cholesterol 93, Sodium 170.9, Carbohydrate 59.6, Fiber 12.1, Sugar 7.6, Protein 13.4
CORN AND BACON FRITTERS
From Aussie Cooking.com posted for ZWT8 but have never tried them. They are pretty simple and sound tasty!
Provided by Jostlori
Categories Corn
Time 20m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 5
Steps:
- Strain the corn. Dice the rashers of bacon and fry gently for a few minutes. Remove bacon from the pan.
- Make a batter with the flour and milk. Stir in the corn and bacon.
- Heat some oil in the frying pan and fry tablespoons of the mixture, turning once, until golden brown on both sides, about 5 minutes.
BERNICE HERB'S CORN FRITTERS
Although these are called fritters, they more closely resemble pancakes. Can be prepared in 45 minutes or less.
Yield Makes 2-3 side dish servings
Number Of Ingredients 9
Steps:
- In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
- Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
- In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.
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EASY CORN AND BACON FRITTERS - MY RECIPE REVIEWS
From myrecipereviews.com
Servings 4Total Time 30 minsCategory Vegetables/Side DishesCalories 219 per serving
- In a large non-stick skillet, slowly fry the bacon until done, but still soft. Chop into small pieces and set aside on paper towels to drain. Pour grease out of the pan and lightly wipe - we'll use it later and want some of that bacon flavor.
- For the Spicy Sour Cream: Finely chop about 2 teaspoons of the green part of the green onion. In a small cup, combine the sour cream, seasoning, 1 teaspoon of the bacon and 1 teaspoon of the green onion. Stir well and set aside for the flavors to come together.
- Cut the corn off the cobs (if you're using canned corn, drain the corn well, then pour onto a stack of paper towels and pat as dry as possible) In a medium bowl, mix together the corn, flour, seasoning, and the rest of the bacon, stirring until well mixed and corn is coated. Stir in the egg until completely combined.
- Heat 2 tablespoons of oil in the skillet over medium heat until it shimmers. Drop corn batter by heaping 1/4 cups into the skillet, flattening just slightly with the bottom of the cup.
CORN AND BACON FRITTERS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Workday Lunches, BreakfastServings 16Total Time 27 mins
- Heat a non-stick frying pan on medium heat. Brush with oil. Place heaped tablespoons of mixture into pan in 3 batches and flatten slightly with a spatula.
- Transfer cooked fritters to a plate. Cover with foil to keep warm while cooking the remaining fritters. Serve with tomatoes and salad leaves.
ZUCCHINI, CORN, AND BACON FRITTERS - THE SKINNYISH DISH
From theskinnyishdish.com
5/5 (4)Category Appetizer, Breakfast, Side Dish, SnackCuisine AmericanTotal Time 20 mins
- In a large bowl add grated zucchini (that has been strained very well- see above for photos), corn, bacon, egg, cheese, flour, baking powder, green onions, seasoned salt, and dried basil. Stir together until combined well.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Place 4-5 1/4 cup sized portions onto the pan then gently press down with a spatula to flatten into fritters. Spray tops of fritters with a lil' cooking spray.
- Pan-fry until golden brown on both sides, 2-3 minutes per side. Remove from pan and set aside. Add the remaining olive oil, and repeat with remaining batter.
- Serve with freshly chopped tomatoes & green onions and dip into sour cream or greek yogurt, on the side of some grilled chicken, or add it to a delicious breakfast spread.
BACON, COURGETTE & CORN FRITTERS RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ModernTotal Time 35 minsEstimated Reading Time 4 mins
- Preheat the oven to 220°C/200°C fan-forced. Cut the peeled & chopped pumpkin into 1cm chunks. Place the pumpkin, a drizzle of olive oil and a pinch of salt and pepper onto an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.
- While the pumpkin is roasting, drain the sweetcorn (see ingredients list). Thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Grate the courgette and squeeze out the excess liquid with your hands or a paper towel. TIP: This will remove any excess moisture so your fritters are the perfect consistency!
- In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced bacon and cook until golden, 3-4 minutes. While the bacon is cooking, combine the sweetcorn, spring onion, garlic, courgette, plain flour, egg, milk, and crumbled vegetable stock in a medium bowl. When the bacon is cooked, add to the bowl and mix well. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape add some more flour!
- Return the frying pan to a medium-high heat with enough olive oil to coat the base. TIP: No need to wash the pan first! When the oil is hot, add 1/4 cup of fritter mixture and flatten with a spatula. Add a few portions at a time and cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture. TIP: Don’t flip the fritters too early to ensure they have time to set. TIP: Add extra oil as needed so the fritters don’t stick. You should get 3 fritters per person.
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CORN AND SHIITAKE FRITTERS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Category Shiitake MushroomServings 4Total Time 40 mins
- Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
- In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
- In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.
- Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.
COUNTDOWN | EASY CORN FRITTERS WITH FETA & BACON RECIPE
From shop.countdown.co.nz
Servings 4Total Time 25 minsCategory Dinner
- Put the flour, baking powder, milk and eggs into a bowl and beat until smooth. Add the sweetcorn to the batter with the bacon, feta, coriander, garlic and salt. Mix well.
- Fry large spoonfuls in moderately hot olive oil until well browned on each side. Place the corn cakes on paper towels, on an ovenproof tray and put in oven for 5 minutes.
- Mix the sour cream and sweet chilli sauce together. Serve the corn fritters with the sour cream sweet chilli sauce and a green salad with tomatoes and avocado.
CORN AND BACON FRITTERS WITH GARLIC-DILL CREMA - LITTLE BROKEN
From littlebroken.com
5/5 (1)Total Time 1 hr 45 minsEstimated Reading Time 2 mins
- In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.
BACON CORN FRITTERS WITH GREEN CHILE MAYO | BUY THIS COOK THAT
From buythiscookthat.com
Cuisine AmericanTotal Time 35 minsCategory Side DishCalories 113 per serving
- Combine cornmeal, flour, sugar and salt in a mixing bowl. Stir in the buttermilk, melted butter and bacon drippings. Add the eggs and stir.
- Combine the mayo, green chiles, salt and pepper. Thin to desired consistency with buttermilk. Taste and re-season if desired.
BACON CHEDDAR CORN FRITTERS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Ratings 6Calories 121 per servingCategory Appetizer, Snack
- Spoon 3 tablespoons of the corn mixture onto your hands, form a ball after which press to form a patty. Place onto the prepared cutting board. Repeat with the rest of the mixture. Freeze for 15-20 minutes.
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Servings 4Total Time 30 minsCategory Dinner
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4.9/5 (14)Category Lunch, Lunchbox, Main Course, SnackCuisine AustralianCalories 70 per serving
- Place all of the ingredients in a large mixing bowl with a generous amount of salt and pepper and mix until just combined.
- Heat a large frying pan over medium heat and add a teaspoon of butter to the pan and melt. When the butter is bubbling gently, add tablespoons of the batter into the pan, ensuring enough space so that the fritters are not touching. I cook around 6-7 at a time. For larger fritters, add two tablespoons of batter per fritter.
- Cook for around two minutes on one side, or until crisp and golden brown. Flip the fritter and continue cooking on low heat until the fritter is cooked through (1-2 minutes). Continue cooking in batches until the batter is gone. Rest the cooked fritters on a paper towel until they are all cooked.
LOBSTER & BACON CORN FRITTERS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (9)Total Time 55 minsCategory Appetizer, Snack, StarterCalories 137 per serving
- Either- Preheat oven to 350 degrees F. Piggy back the lobster meat on top of the tail ***link on how to**, brush with melted butter and season with sea salt. Bake for 15-20 minutes, depending on size of tail, or until shell is bright red and lobster is cooked through (to140-145 degrees F).
- Or - Bring a large pot of water to a boil over high heat. Add 1 tablespoon sea salt. Add lobster tails to water and cook until shell is bright red and meat is cooked through (to 140-145 degrees F), about 6 minutes.
- Remove tails to a clean work surface and allow to cool. Use kitchen shears to cut down the back of the shell, remove lobster meat and roughly chop. Transfer to a bowl or container, cover and set aside in the refrigerator.
4-INGREDIENT BACON & CORN FRITTERS - MARION'S KITCHEN
From marionskitchen.com
- Place the bacon in a cold frying pan. Turn the heat to high and cook until crispy. Transfer to a plate lined with paper towel and allow to cool.
- Place the flour, eggs, half the corn kernels and a pinch of salt into the bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn and cooled bacon.
- Pour enough oil into a large frying pan to shallow fry (about a 1cm depth of oil is good). Place over high heat. When the oil is hot, spoon heaped tablespoons of the batter into the oil.
- Serve warm with the Marion’s Kitchen Asian BBQ sauce or your choice of dipping sauce.
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