Sweetcorn fritters, crispy bacon and avocado recipe

I feel hungry and I’ve only just started typing! These sweetcorn fritters, with crispy bacon and avocado are definitely a weekend or day off breakfast / brunch dish, where you can turn up the music, dance around in your pyjamas and knock this together.

It’s really quite an easy recipe and when you’ve done it once, you’ll want it every weekend!

This recipe is enough for two hungry people and even if there are some sweetcorn fritters leftover, they taste gorgeous cold with a drop of hot sauce.

As ever, this recipe is open to changes and making it whatever you want. I’ve made a chunky ‘guacamole’ using tomatoes and lime, but you can do whatever it is you fancy!

For the fritters you’ll need:
– 3 tablespoons of flour (plain / self-raising)
– 1 tsp of baking powder
– 1 small tin of sweetcorn, drained
– 2 free range, organic eggs
– 1/2 tsp of hot smoked paprika (any kind of paprika will do)
– 3 tablespoons of organic milk
– Salt & pepper
– Hot sauce

For the ‘guacamole’, you’ll need:
– 1 ripe avocado
– Handful of cherry tomatoes
– Juice of a lime
– Salt & pepper

And last but not least, you’ll need:
– BACON! We had free range, smoked back bacon, but I also think streaky bacon could work quite well here.

You’ll need a couple of frying pans – one for the bacon and one for the fritters. Start by making the fritters – grab a bowl and add the flour, baking powder, paprika, salt & pepper. Give a little mix around then add the milk and eggs then give a good mix together before adding the sweetcorn, until it looks a little something like this.

Next get your bacon on to cook – I cook mine in a little rapeseed oil as the Handsome One likes his bacon crispy and rapeseed oil can stand the heat!

Whilst your bacon is doing its thing, knock together your version of guacamole. In a bowl add the avocado, lime juice and salt and pepper and mush away. Then when you’re happy with the consistency, add the tomatoes and mix all together. Have a little taste to see if it needs anymore seasoning.

Heat your oil of choice in your other pan for your fritters (and I added a bit of unsalted butter to the butter). Let it get nice and hot, then add dollops of the fritter mix with the pan on a medium heat – I aimed for circles, but I ended up with a more rustic look, which I actually think adds a more authentic feel! The mix makes around six fritters and they took longer to cook than I was expecting, about five minutes each side, but keep an eye on them and flip once they’re brown.

I then put the fritters on a piece of kitchen roll, just to drain off a bit of the oil and then it’s time to assemble it all!

I served mine with hot sauce and piping hot cups of tea, but I’m thinking this would go well with a splash of maple and perfectly with a bloody Mary, which I might have to try this weekend.

Give it a go and let me know how it goes!

A x