Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado Recipe

Name: Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 cup fresh corn kernels; 1/4 cup chopped red onion; 1 egg; 1/4 cup chopped coriander leaves; 1/2 cup plain flour; 1/4 teaspoon baking powder; 1/2 teaspoon sea salt (divided), plus more to taste; Pinch fresh ground black pepper, plus more to taste; Vegetable oil (as needed, alternative to bacon grease for frying fritters); Smoked back bacon (desired amount for topping); Handful baby spinach leaves (optional); Cherry tomatoes (desired amount for roasting); N/A (recipe makes avocado salsa from scratch); 1 tablespoon olive oil; N/A (not used in recipe); 1 ripe avocado; N/A (lime juice used instead); N/A (not used in recipe); N/A (cayenne pepper used as optional heat); 1/4 cup milk; 2 tablespoons lime juice; Pinch cayenne pepper (optional); 1 tablespoon bacon grease (reserved from cooking bacon)

Elevate your breakfast game with these incredible corn fritters! Inspired by Bill Granger's iconic recipe, this dish features crispy bacon, sweet roasted tomatoes, and a vibrant avocado salsa, all served atop fluffy corn fritters. A perfect blend of savory and fresh flavors, this recipe is a guaranteed crowd-pleaser, whether you're a vegetarian or bacon lover. Get ready for a breakfast experience that's both delicious and satisfying. Easily adaptable to suit your preferences – skip the bacon for a fantastic vegetarian option.

Prep Time 20 mins

Cook Time 45 mins

Calories 434.1 kcal

Protein 26g

Rating 5.0 (5 Reviews)

Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado

1 cup fresh corn kernels
1/4 cup chopped red onion
1 egg
1/4 cup chopped coriander leaves
1/2 cup plain flour
1/4 teaspoon baking powder
1/2 teaspoon sea salt (divided), plus more to taste
Pinch fresh ground black pepper, plus more to taste
Vegetable oil (as needed, alternative to bacon grease for frying fritters)
Smoked back bacon (desired amount for topping)
Handful baby spinach leaves (optional)
Cherry tomatoes (desired amount for roasting)
N/A (recipe makes avocado salsa from scratch)
1 tablespoon olive oil
N/A (not used in recipe)
1 ripe avocado
N/A (lime juice used instead)
N/A (not used in recipe)
N/A (cayenne pepper used as optional heat)
1/4 cup milk
2 tablespoons lime juice
Pinch cayenne pepper (optional)
1 tablespoon bacon grease (reserved from cooking bacon)

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How to Make Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado

Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, until softened and slightly blistered.
While tomatoes roast, cook bacon until crispy. Remove from pan, reserving 1 tablespoon bacon grease.
Make the corn fritter batter: In a large bowl, whisk together 1 cup corn kernels, 1/2 cup all-purpose flour, 1/4 cup milk, 1 egg, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and a pinch of black pepper.
Heat the reserved bacon grease in a large skillet over medium heat. Drop spoonfuls of batter into the hot skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
Prepare the avocado salsa: Combine 1 ripe avocado, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and a pinch of cayenne pepper (optional). Mash gently with a fork.
Assemble the dish: Place corn fritters on a plate. Top with roasted tomatoes, crispy bacon, a dollop of avocado salsa, and a handful of baby spinach (optional).