Miss Foodie just loves all things food and is here to tantilise your taste buds. Join her on her gastronomic adventures each Thursday.
When dining out I always choose something from the menu that I haven't or wouldn't normally make myself at home.
With any breakfast menu I have a very hard time opting for anything else if there's corn fritters on the menu. I admit I've enjoyed some exceptional ones and some not so good ones.
For a corn fritter breakfast to be a knock out for me the corn fritters themselves need to have classic fritter qualities: crunchy, deep-fried goodness.
I'm not a fan of the pancake type corn fritters, they're more of a corn cake and I think chefs and cooks should name them accordingly so patrons like me get what they're after.
This weekend was indeed an epic one for me! Friday I dined at Brisbane's spectacular Japanese restaurant Sake (review coming soon!).
Saturday I had a friend's wedding, and let's just say the bakeries were starting to open shop when we ventured home.
Then Sunday morning, feeling very worse for wear, we were up and at 'em for Father's Day lunch.
Before we ventured off to our 14+ extended family outing, we needed something in our tummies and homemade corn fritters certainly fit the bill.
This recipe was easily put together and with a few helping hands in the kitchen, you'll be scoffing down breakfast in no time.
Happy eating my foodie friends.
Corn fritters with bacon, smashed avocado and salsa
1 cup plain flour
1/4 tspn baking powder
1/2 tsp salt
1 tsp dried coriander
1/2 tsp ground cumin
1 egg, lightly beaten
Squeeze lemon juice
1/2 cup water
420g can super sweet corn kernels (or fresh corn off the cob)
4 spring onions, finely sliced
3 tblsp chopped parsley
Sunflower oil for frying
Finely diced cucumber (about ¼ Lebanese cucumber) and tomato (1 whole, deseeded)
Smashed avocado (lightly mash avocado with a squeeze of lemon juice and cracked black pepper)
Tomato Salsa (I had a homemade salsa in the fridge I purchased from the markets, Woolworths have a couple of brands also)
Sift flour, baking powder, salt, coriander and cumin into a bowl. Add egg, lemon juice and water and beat until smooth.
Add corn kernels, spring onion and parsley, stirring until just combined.
Pour enough oil into your pan so it generously covers the base.
When oil is hot (not smoking), spoon in approximately 2 tablespoons of batter, immediately spreading out each fritter slightly - be careful not to overcrowd your pan.
Cook over medium-high heat for 2 to 3 minutes or until golden brown underneath, then turn and cook the other side for about 2 minutes.
Transfer to a plate lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.
Serve immediately with a layer of bacon, rocket and cucumber tomato mix layered on top and a side dish of avocado and tomato salsa.
Tips: to keep fritters crisp and warm, transfer fritters from paper towel to a low set oven on a wire rack.
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