Bill Granger's Corn Fritters (with a spicy kick)
Serves: 4-6
Bill reckons that a batch will serve 12, but I'd say it's probably more like 4 to 6.
  • corn kernels cut from 3 large corn cobs (or 4 small ones)
  • 1 small red onion chopped
  • 2 eggs
  • a handful of coriander leaves
  • 1¼ cups plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cracked black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp dried chilli flakes
  • vegetable oil for frying
  • asparagus, yoghurt, lemon & chutney for serving
How to make it
  1. Toss about ½ of the corn kernels, the onion, eggs, coriander leaves, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
  2. Add the rest of the corn kernels and stir to combine.
  3. Heat up a frying pan and put about 1 tsp of vegetable oil in it. Heat it until it shimmers then dollop three mounds of corn fritter batter into the pan. I made them about 1 heaped soup spoon's worth in size each.
  4. Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter. You should get about 18 fritters.
  5. Serve them up with grilled asparagus, a squeeze of lemon, greek yoghurt (with a kick of cayenne pepper if you like!) and a dollop of your favourite chutney.
Recipe by onebitemore at