Sweet Corn Cakes By Bill Granger Recipes

BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA

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.

SWEET CORN CAKES BY BILL GRANGER

Steps:

• Preheat the oven to 120C/250F/Gas 1.
• Place three-quarters of the sweetcorn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
• Transfer to a large bowl, add the remaining sweetcorn kernels and stir to combine.
• Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.

CORN CAKES WITH AVOCADO SALSA

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.