These fritters are what you would get if a pancake had a lover affair with a deep-fried southern fritter. Light, and fluffy yet crispy and toasted. It’s exactly the sort of sassy brunch dish to impress your mr/ mrs/ your dog/ yourself with.
This specific dish is inspired by the rather decadent version they serve at my local watering hole. It is something I quite often hunger for after a big night out. Its restorative, filling and absolutely delicious. It also makes a great solo supper for one.
The key is to get the sweetcorn fritters light and fabulously fluffy. The trick is beating the egg whites seperately to the yokes. By getting the air in, you ensure a lighter batter and a superb little sweetcorn fritter
Sweetcorn Fritters with Smashed Avocado Recipe
- 350g cooked sweetcorn kernels
- 2 eggs, lightly beaten
- 75ml milk, of choice
- 100g white spelt flour, you can also use a gluten free bread blend too
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 2 spring onions, trimmed and finely sliced
- 1 green chilli, deseeded and chopped
- a small handful coriander, chopped
- olive oil, for cooking
- 1 ripe avocado
- 1 tablespoon lemon juice
- sea salt and freshly ground black pepper
If using a tin of sweetcorn, drain away the water and fully dry on kitchen paper. Add the sweet corn to the frying pan, with a tablespoon of olive oil. Cook over a high heat, until the corn starts to blister and turn golden. This will give it a wonderful chargrilled taste. Once cooked, set aside.
In one large bowl, add the spelt flour, baking powder, sea salt, pepper & paprika.
Separate the egg yolks and whites. Beat the egg whites in a clean bowl until they form soft peaks and set aside.
In another beat together the egg yolks & milk. Slowly pour your wet bowl of into your dry bowl and stir until you get a smooth batter. Finally fold through the egg whites, a little as a time, trying not to mix to much. Add your golden sweetcorn, chilli, coriander & spring onions and give one final fold of the batter
Meanwhile place a frying pan on a high heat and add the bacon. Cook until it starts to crisp, then flip and cook on the other side.
Place another frying pan on the stove, over a high heat. Add a dash of olive oil to cook your fritters. When the oil’s hot, add a big tablespoonful of the sweetcorn fritter batter to the pan. Cook the batter in batches, until all used up.
Whilst the batter is cooking, make the smashed avocado but simply taking the avocado and mashing it in a bowl with a good pinch sea salt and a squeeze of lemon juice. Pop to on side.
Serve a couple of fritters on each plate with mound of smashed avocado and crispy bacon