Spring Onion And Ricotta Fritters With Avocado Salsa Food

BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA

Bill Grangers Corn Fritters with Avocado Salsa image

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

Time 25m

Number Of Ingredients 17

Ingredients

3 cups (525g / 18oz) fresh corn kernels (~ 3 large corn cobs)
1 small red onion chopped
2 Eggs
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

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

SPRING ONION AND RICOTTA FRITTERS WITH AVOCADO SALSA

Spring Onion and Ricotta Fritters With Avocado Salsa image

A deliciously-different entree adapted from one of my favourite cookbooks: 'The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives' by English chef Brian Glover. Not liking spicy food, when I've made this recipe I've omitted both the chilli and Thai fish sauce, but I've included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice.

Provided by bluemoon downunder

Categories Dessert

Time 35m

Yield 12 fritters, 4-6 serving(s)

Number Of Ingredients 19

Ingredients

250 g ricotta cheese
1 large egg, lightly beaten
6 tablespoons self-raising flour
6 tablespoons milk
1 bunch spring onion, finely sliced
2 tablespoons fresh coriander, chopped
sunflower oil, for shallow frying
salt & freshly ground black pepper
1 cup creme fraiche, to serve
2 ripe ripe but not soft avocados
1 small red onion, diced
1 lime, juice and zest of, grated
1/2-1 red chile, seeded and finely chopped, to taste
225 g tomatoes, peeled, seeded and diced
2 -3 tablespoons mixed of fresh mint, and coriander
1 pinch caster sugar
1 -2 teaspoon Thai fish sauce (nam pla)
fresh coriander sprig
lime wedge

Steps:

THE SALSA: Peel, stone and dice the avocados. Place in a bowl with the red onion, lime rind and juice. Add chilli, to taste (or sweet red pepper if you don't like spicy food), the tomatoes, mint and coriander. Season with salt, freshly ground black pepper, sugar and Thai fish sauce (omit this if you don't like spicy food). Mix well and set aside for 30 minutes.
THE FRITTERS: Beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. Then beat in the spring onions and coriander and season with salt and freshly ground black pepper. Heat the oil in a non-stick pan over a medium heat. Add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3" across) and lightly sauté for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
SERVING: Taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. Serve the fritters with the salsa and dollops of crème fraiche. Garnish with coriander sprigs and lime wedges.

Nutrition Facts : Calories 573.1, Fat 47.2, SaturatedFat 22, Cholesterol 163.1, Sodium 383.1, Carbohydrate 27.6, Fiber 8.4, Sugar 3.8, Protein 14.8

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