Sweetcorn fritters with avocado salsa

Bill Granger's speedy sweetcorn fritters served with fresh avocado salsa are ready in just 20 minutes, great for a simple and tasty brunch or starter recipe
By Bill Granger
Sweetcorn fritters with avocado salsa
  • Rating:
  • Serves: Makes 12
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the sweetcorn cakes:

  • 525 g sweetcorn
  • 1 small red onion, chopped
  • 2 eggs
  • 15 g coriander leaves, chopped
  • 125 g plain flour
  • 1 tsp baking powder
  • vegetable oil, for frying

For the avocado salsa:

  • 2 ripe medium avocado, stones removed, flesh diced
  • 15 g coriander leaves
  • 2 tbsp lime or lemon juice
  • 2 tbsp finely chopped spring onions
  • 1 tomato, quartered, seeded and finely sliced (optional)
  • dash tabasco, optional


1. For the sweetcorn cakes: Preheat the oven to 120C/gas 1.

2. Put 450g of the sweetcorn, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until well combined. Add the remaining sweetcorn and stir.

3. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium-high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of 3 for 1 minute on each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

4. For the avocado salsa: Put all the ingredients in a bowl, with a pinch of salt and pepper, and stir very gently to combine. Serve with the warm sweetcorn cakes.

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