With food being my biggest passion, it would be extremely difficult to have a non-food-related conversation with me. I was chatting to one male acquaintance of mine a while back about desserts, and he named his favourite dessert to be the pavlova.
‘But pavlovas are so easy to make,’ I protested.
‘Ah ha,’ he said, ‘But the thing is, I don’t try making them at home. I eat them out on special occasions as a treat, otherwise it will ruin the dessert for me.’
Unfortunately this has been the case for me since I’ve developed my culinary skills over the last year. Whenever I encounter a dish I truly love and believe I have the ability to make, I will most definitely attempt it at home. And then when I succeed, I ultimately end up never eating it out again. While I guess I can say I’m saving money, it’s an ‘experience’ that I’ve essentially cut short with noone to blame but myself.
This is my favourite brunch dish from my local cafe, Tablespoon, that I often frequent with girlfriends who live nearby, catching up for a girly gossip over good-quality coffee and nibbles. I have to say though, after making them at home twice and then visiting the cafe with a girlfriend last week, their fritters are still quite different (not to mention my recipe isn’t exactly the same) so I’m glad that I haven’t lost that pastime!
My fritters are smaller, have a bit more corn jam-packed into them, and instead of smoked salmon and smashed avocado I made a refreshing tomato and avocado salsa, seasoned generously with zesty lime juice and freshly cracked black pepper, and pan-fried a bit of bacon. Because let’s face it, bacon makes everything wonderful. You can substitute bacon with prosciutto, if you’re feeling particularly luxurious.
This recipe will comfortably serve two.
You will need:
- Four slices rindless short cut bacon;
- One 125g can super sweet corn kernels;
- 3/4 C plain flour;
- 1 teaspoon baking powder;
- 1/2 C milk;
- 1 egg;
- 2 tablespoons fresh chives, chopped finely;
- 2 tablespoons of grated Parmesan cheese;
- 2 tablespoons of olive oil;
- About an eighth of a Spanish onion, depending on your desired level of potency, chopped finely;
- 1/2 Shepherd’s avocado, diced;
- 1 Roma tomato, diced;
- 2 teaspoons of lime juice;
- Salt flakes and freshly cracked black pepper.
Heat a large frying pan, then dry fry the four slices of bacon on both sides until they’re all crispy and wavy. Lay on a paper towel to dry while you work on your fritters.
Sift the plain flour and baking powder together into a bowl, scatter over the chives.
Make a well in the centre and whisk in the milk and egg, gradually adding the flour until smooth.
Stir in the can of corn and the Parmesan cheese.
Heat the oil in the large frying pan and spoon small ladle-fulls of this corn fritter batter into the frying pan, about four at the time. Flip when bubbles form on the surface, and cook until both sides are golden brown. At the same time, in a small bowl combine the Spanish onion, avocado, tomato, lime juice, and season generously with salt and black pepper before stirring to combine.
Stack your fritters on top of one another, top with bacon and serve the salsa on the side.
Brunch doesn’t get much better than this…. 😀