Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado Recipes

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CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO



Corn Fritters With Crispy Bacon, Roasted Tomatoes & Avocado image

Corn Fritters for breakfast is a cherished event in our house. We both love this dish.... ALOT. I would go so far as to say this is my favourite breakfast of all time. And looking around the interwebs it looks like I'm not the only one. When we lived in Sydney we were frequent visitors to Bill Granger's restaurants where this dish was one of the stars. In London I've been slowly perfecting it, doing my very best to faithfully recreate each element. I used the Corn Fritters with avocado salsa recipe in bills open kitchen as the base. However in his restaurant Bill also serves his corn fritters / avocado salsa with crispy grilled bacon, oven roasted tomatoes and fresh spinach. These elements really make the dish complete for me (but of course this a fantastic vegetarian dish sans Bacon). So here is my homage to Bill Granger and his wonderful Corn Fritters... with crispy bacon, oven roasted tomatoes, baby spinach and spicy avocado salsa. http://gourmetlovers.blogspot.com/2010/04/corn-fritters-with-crispy-bacon-roasted.html

Provided by gourmet_lovers

Categories     Breakfast

Time 45m

Yield 8 Corn fritters, 4 serving(s)

Number Of Ingredients 25

525 g fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels)
1 red onion, chopped
2 eggs
handful of chopped coriander leaves
125 g plain flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil (for frying)
200 g smoked back bacon
100 g baby spinach leaves
roasted tomatoes (see below)
avocado salsa (see below)
4 small tomatoes, halved (preferably Roma)
generous drizzle extra-virgin olive oil
1 pinch dried herbs (optional)
sea salt
fresh ground black pepper
2 ripe avocados, stones removed and diced
handful of chopped coriander leaves
2 tablespoons lemon juice or 2 tablespoons lime juice
2 tablespoons finely chopped spring onions
1 tomatoes, quartered seeded and finely sliced
1 teaspoon chili paste (optional)
sea salt

Steps:

  • Tomatoes& Bacon.
  • Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
  • Corn Fritters.
  • Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
  • Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
  • Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
  • Avocado salsa.
  • Place all the ingredients in a bowl and stir very gently to combine. Season well.
  • To serve.
  • Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
  • YUM!

Nutrition Facts : Calories 434.1, Fat 18.6, SaturatedFat 3.2, Cholesterol 93, Sodium 170.9, Carbohydrate 59.6, Fiber 12.1, Sugar 7.6, Protein 13.4

CRISPY CORN FRITTERS WITH TOMATO SALAD



Crispy Corn Fritters with Tomato Salad image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 8

1(8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
1 (8-ounce) can creamed corn
1 egg, lightly beaten
1/4 cup canola oil
2 tablespoons pesto
3/4 cup shredded mozzarella cheese
Kosher salt and fresh ground black pepper
1 cup halved grape tomatoes

Steps:

  • In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
  • In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.

CORN FRITTERS WITH CHIVES



Corn Fritters With Chives image

I usually deep fry my corn fritters, decided to try out the pancake version of cooking them and they turned out great!

Provided by Pasider

Categories     Lunch/Snacks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

15 ounces corn kernels (1 Can)
4 eggs
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
6 sprigs chives, chopped
oil (for frying)

Steps:

  • Sift flour, baking soda, salt and pepper together.
  • In a seperate bowl add all eggs and lightly beat.
  • Combine dry and wet ingredients together and mix until you have a pancake mix consistency.
  • Add corn and stir until blended.
  • Add chopped chives and blend.
  • Preheat girdle to 350 degrees F.
  • Drop mixture by tablespoons fills onto pre-heated girdle. Cook on one side for 4 - 5 minutes or until golden then flip to do the other side for 4 - 5 minutes.
  • Turn heat down to 200 and flip again for 1 minute on each side.

Nutrition Facts : Calories 112.9, Fat 2.5, SaturatedFat 0.7, Cholesterol 84.6, Sodium 637.9, Carbohydrate 18.7, Fiber 1.4, Sugar 0.2, Protein 5.1

SWEETCORN FRITTERS WITH AVOCADO & CRISPY CHORIZO



Sweetcorn fritters with avocado & crispy chorizo image

Prep these sweetcorn fritters in advance of your party and defrost in the fridge overnight for speedy snacks. Top with creamy avocado and crispy chorizo

Provided by Shivi Ramoutar

Categories     Snack, Starter

Time 40m

Yield Makes 28

Number Of Ingredients 14

400g can sweetcorn, drained
4 spring onions, finely chopped
4 heaped tbsp plain flour
4 eggs, beaten
2 tsp paprika (smoked or sweet)
5-6 tbsp milk
1 tbsp vegetable oil, plus a drizzle
130g chorizo, cut into 1cm cubes
finely sliced chives, to serve
1 large ripe avocado, peeled, stoned and mashed
1 tbsp finely chopped coriander leaves
1⁄2 lime, juiced
1 tbsp olive oil
pinch of chilli flakes (optional)

Steps:

  • Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
  • Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
  • Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
  • If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
  • Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.

Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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CORN FRITTERS WITH CRISPY BACON, ROASTED TOMATOES & AVOCADO …
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