Corn Fritter Breakfast Stacks Recipe
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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.
Ingredients
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 sauté 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 ¼ cm deep) in frypan over medium heat until oil spits when batter is dropped in. Pour ¼ 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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91373 - 2023-06-11 08:37:53