Crisp sweetcorn fritters with juicy corn kernels, creamy refried beans and avocado topped with fresh lime, smooth feta and fragrant coriander makes the ultimate brunch (or dinner if you like it like that).
I’ve made a couple of tweaks to Bill Granger’s original sweetcorn fritter recipe which can be found here and added a little chilli for some heat, leave the seeds in for extra hot fritters.
This is perfect for a lazy weekend brunch or just a quick lunch. If you aren’t feeling the refried beans and avocado combo try some spinach and roasted cherry tomatoes which pair perfectly too. Head over to the lovely Brick Kitchen for the recipe.
As a runner this makes a great post long run meal since it’s a nice balance of veggies which we all know are essential in helping the body recover from exercise.
Sweetcorn is quite basic to be honest, cans are often lost in the deepest recesses of the kitchen cupboard and overlooked for sexier ingredients in the fridge. But when partnered up with chilli, lime, coriander, black beans and avocado it works so well.
Using fresh corn kernels cut straight off the cob makes all the difference and with more sweetcorn compared to batter these fritters are surprisingly light yet the flavours are bold. They can be made pretty quickly and the prep is really what’s time consuming. Serve with avocado, refried beans, a sprinkle of feta and coriander leaves.
Bill Granger’s Sweetcorn Fritters
Fresh, healthy and packed full of bright yellow kernels of sweetness. I absolutely love sweetcorn fritters and other than pancakes they really are my ultimate brunch food. With some avocado and refried beans on the side you may as well be chilling in Mexico. This is the signature dish of renowned Australian chef Bill Granger who has been making sweetcorn fritters at his restaurants for over 25 years.
For the refried beans
- 2 tbsp olive oil (extra virgin)
- 1/2 red onion, chopped
- 2 garlic cloves, crushed
- 400g tin or carton of black beans, rinsed and drained and roughly mashed
- 1/2 tsp chipotle chilli powder
- 125 ml organic vegetable stock
- salt and freshly ground black pepper, to taste
For the fritters
- 150g plain flour, sifted
- 1/4 tsp baking powder
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, lightly beaten
- 1 tsp lemon juice
- 125 ml water
- 350g corn kernels, cut from 3 large corn cobs
- 4 spring onions, thinly sliced
- 3 tbsp chopped coriander
- 1 red chilli, deseeded and finely diced
- 2 tbsp olive oil
For the avocado
- 1 avocado peeled and cut into wedges
- 1/2 lime, juiced
- 100g feta, crumbled
- handful of coriander leaves
- salt and freshly ground black pepper, to taste
Make the refried beans first. Heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli powder and stock, stirring and mashing over a low heat until you have a chunky consistency. Season with salt and pepper and leave to one side.
In a medium sized bowl put flour, baking powder, salt, black pepper and paprika. Add the egg, lemon juice and water and beat together until smooth. Add the corn, spring onions, coriander, and chilli mixing well.
Heat oil in a large frying pan over a medium heat. For each fritter spoon 2 heaped tablespoons of the mixture. Using the back of the spoon flatten it down and cook for a couple of minutes on each side or until golden brown and firm to the touch. Continue until the mixture is finished.
Slice the avocado into wedges and squeeze fresh lime juice and season with salt and pepper.
Serve the fritters on top of the refried beans with avocado, a sprinkle of feta cheese and coriander leaves.
Add some bacon or sausages if you’re a meat eater but it’s definitely not needed here.
