Corn Fritters w bacon, avocado & tomato salsa

When dining out I always choose something from the menu that I haven’t or wouldn’t normally make myself at home. With any breakfast menu I have a very hard time opting for anything else if there’s corn fritters on the menu. I admit I’ve enjoyed some exceptional ones and some not so good ones.

For a corn fritter breakfast to be a knock out for me the corn fritters themselves need to have classic fritter qualities: crunchy, deep-fried goodness. I’m not a fan of the pancake type corn fritters, they’re more of a corn cake and I think chefs and cooks should name them accordingly so patrons like me get what they’re after.

This weekend was indeed an epic one for me! Friday I dined at Brisbane’s spectacular Japanese restaurant Sake (review coming soon!). Saturday I had a friend’s wedding, and let’s just say the bakeries were starting to open shop when we ventured home. Then Sunday morning, feeling very worse for wear, we were up and at ‘em for Father’s Day lunch. Before we ventured off to our 14+ extended family outing, we needed something in our tummies and homemade corn fritters certainly fit the bill.

Not having cooked corn fritters before I was very happy that my recipe was easily put together, and with a few helping hands in the kitchen; you’ll be scoffing down breakfast in no time.

Corn fritters w bacon, avocado & tomato salsa

Ingredients

Fritters

1 cup plain flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp dried coriander
1/2 tsp ground cumin
1 egg, lightly beaten
Squeeze lemon juice
1/2 cup water
420g can super sweet corn kernels (or fresh corn off the cob)
4 spring onions, finely sliced
3 tblsp chopped parsley
Sunflower oil for frying

To serve

Fried bacon
Rocket
Finely diced cucumber (about ¼ Lebanese cucumber) and tomato (1 whole, deseeded)
Smashed avocado (very lightly mash avocado with a squeeze of lemon juice and cracked black pepper)
Tomato Salsa (I had a homemade salsa in the fridge I purchased from the markets, but even a store bought salsa would be fine)

Method

Sift flour, baking powder, salt, coriander and cumin into a bowl. Add egg, lemon juice and water and beat until smooth.

Add corn kernels, spring onion and parsley, stirring until just combined.

Pour enough oil into your pan so it generously covers the base. When oil is hot (not smoking), spoon in approximately 2 tablespoons of batter, immediately spreading out each fritter slightly – be careful not to overcrowd your pan.

Cook over medium-high heat for 2 to 3 minutes or until golden brown underneath, then turn and cook the other side for about 2 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining batter, adding more oil if necessary

Serve immediately as part of a generous layered stack of bacon, rocket and cucumber tomato mix with a side dish of avocado and tomato salsa.

Tip: To keep fritters crisp and warm, transfer fritters from paper towel to a low set oven on a wire rack.