Brunch/Lunch #2: Corn Fritters w/ Bacon and Avocado

As previously mentioned, given my lack of enthusiasm for eggs in their purest form, Corn Fritters are my benchmark brunch. The thing I will naturally gravitate towards when deciding whether a venue warrants making it into the breakfast 'rotation policy'. The best I've found are from Replete in Kew, and that's due in no small part to the accompaniments - avocado and crispy Istra bacon (ohhh yeah), as well as a home-made tomato chutney and sour cream. I've had other versions with slow-roasted tomatoes, ratatouille, and I may have even seen some with smoked salmon.

My own interpretation (one of my absolute favourite recipes) is based on that in Bill Granger's Sydney Food, with the addition of some creamed corn in place of a little of the milk, which I think means you can taste the sweetcorn better right through the fritter. [You can of course puree some of the fresh corn and milk together before adding to the mix for much the same effect]. Personally, I like my fritters to be crispy, but not too egg-y.

Strangely, I was slightly disappointed in the dish itself when I actually ate it at bills in Sydney, but again, that could have just been the accompaniments. Definitely the worst example I've ever had (at a place in Manly, clearly something about Sydney and this dish) fell into this trap, and looked more like an omelette than anything else...

INGREDIENTS

(makes 12 medium-sized fritters, served 4 people)

1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp sugar
2 eggs
1/2 cup milk

200ml creamed corn
Kernels from 1 large corn-on-the=cob

1/2 cup diced red pepper (capsicum)
1/2 cup sliced spring onions (white and green parts)
1/4 cup chopped coriander and parsley
4 tbsp vegetable oil

Salt and Black Pepper

To accompany

Crispy Bacon

1 diced ripe avocado

Sour Cream

Thai Sweet Chilli Sauce

METHOD

• Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre.
• In a separate bowl, combine eggs and milk.
• Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

• Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup).
• Heat 2 tablespoons vegetable oil in a non-stick fying pan on medium heat, then drop in 2 tablespoons of batter or oil per fritter and cook 3 or 4 fritters at a time.
• Cook for 2 minutes, or until the underside of each fritter is golden.
• Turn over and cook fritters on the other side.
• Transfer to a plate and keep warm while cooking the remaining batter.

ASSEMBLY

• Drizzle sweet chilli sauce onto plate.
• Layer fritters with half rashers of bacon, and top with diced avocado, a teaspoon of sour cream, and another half rasher of bacon.
• Scatter with chopped fresh parsley.

Notes from Bill: The fritter batter can be kept for up to 3 days, but do not mix the batter with the vegetables more than an hour before you're ready to cook, or the fritters will be soggy.