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Corn Fritter Breakfast Stacks Recipe

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by Ranyhyn Akui (subscribe)
A UQ student whose favourite method of procrastination is getting out of the house and enjoying what Brisbane has to offer.
Published September 22nd 2012
Pancakes, shmancakes, its fritters for breakfast at my house

This corn fritter, bacon and avocado stack is the favourite Sunday brunch meal at my house. Try it once and it will be yours too.

1 small onion, finely diced
1 clove garlic, crushed
1 small capsicum, finely chopped
420g tin of corn kernels
1 tablespoon butter
I cup of plain flour
2 eggs, separated
3/4 cup milk
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon nutmeg
Salt and pepper
Rindless Bacon Rashers (2 per person)
1 Avocado, sliced
Sour cream
Fresh chives
Sweet chilli sauce

To make the fritters:
1. Heat 1 tablespoon of olive oil in a frypan over medium high heat. Add onion and garlic and cook, stirring, until soft. Add capsicum and cook for a further 2 minutes.
2. Add a tablespoon of butter to the pan along with the corn kernels and sautÚ for 2 minutes. Remove from the heat.
3. Sift flour, soda and spices into a bowl with a few grinds of salt and pepper. Gradually whisk in milk and egg yolks until batter is smooth then stir in cooked ingredients.
4. Beat egg whites in a separate bowl until soft peaks form. Fold into batter.
5. Heat olive oil (enough to cover bottom of pan to about ╝ cm deep) in frypan over medium heat until oil spits when batter is dropped in. Pour ╝ cupfuls of batter into oil and flatten to a round shape. Cook for about 2 minutes on each side (I cook bacon in another pan while doing this) until golden and crispy. Once cooked, transfer to a plate lined with paper towel and keep warm until served. This recipe makes about 10 fritters.

To assemble stacks:
Start with a fritter on each plate and top with 1 rasher of bacon. Layer another fritter and bacon rasher on top and finish with a third fritter. Place 2-3 slices of avocado and a spoonful of sour cream on top and finish with an artful placing of chives. Serve with a drizzle of sweet chilli sauce around the plate. Fritter stacks are now ready to eat. Try to resist licking the plate once you're done.
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Why? For a mouth watering Sunday brunch.
Your Comment
Wow, those look great! I think I'll make a veggie version.
by Jennifer Muirhead (score: 3|1109) 2633 days ago
Yummy! In Indonesia, they just eat the corn fritters with chilli and rice. That way would be a little lighter on the old cholesterol levels I believe... your brunch, although it sounds amazing (especially if you happen to be hungover), would be a bit heavy for alot of people. Break it up and just the corn fritters sound delicious. Literally reminds me of living in Indonesia.
by curiouser&curiouser (score: 2|526) 2671 days ago
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