Once you taste corn fritters with macadamias you’ll never go back! The soft crunch they add to every bite is the perfect addition to this delicious breakfast or brunch recipe. We’ve also created an accompanying spiced macadamia vinaigrette for a sophisticated twist that might just make this your signature dish.
Ingredients
Fritters
- 4 rashers rindless streaky bacon chopped* (115g)
- ¾ cup roasted unsalted macadamias roughly chopped (105g)
- 4 large ears corn, kernels removed see tip
- 1 cup chedder cheese grated (70g)
- ¾ cup plain flour (115g)
- ¼ cup cornflour (35g)
- 1¼ tspn baking powder
- 2 eggs lightly whisked
- 100 ml milk
- Light olive or vegetable oil for frying, see notes
- Sour cream, avocado and rocket to serve
Spiced macadamia vinaigrette
- ¼ cup extra virgin olive oil (60ml)
- ½ tsp each of smoked paprika, ground cumin and coriander
- 1 small lemon juiced
- ½ cup roasted unsalted macadamias roughly chopped (72g)
Instructions
- For the fritters, preheat oven to 120°C fan forced. Place a wire rack over a baking tray.
- Place the bacon into a non-stick frying pan over medium heat. Cook, stirring often, for 4 minutes until light golden. Transfer to a plate lined with paper towel. Wipe the pan clean.
- Place the macadamias, corn, cheese, green onions and bacon in a bowl, stir to combine. Sift the flour, cornflour and baking powder into a large mixing bowl. Make a well in the centre. Add the eggs and milk and stir until almost combined. The add the corn and macadamia mixture and stir until well combined, noting that by now the mixture will be very thick.
- Add enough oil to the frying pan so it is 1cm deep. Heat over medium high heat. Drop ¼ cup of batter into the pan, flatten slightly. Repeat with 2-3 more, but don’t crowd the pan. Cook for 3 minutes on each side until golden. Transfer to the rack and place in the oven to keep warm. Repeat with the remaining mixture, adding more oil as necessary.
- For the spiced macadamia vinaigrette, combine the oil and spices in a small frying pan. Stir over medium heat for 2 minutes until the oil is warm. Add the lemon juice, swirl to combine. Add the macadamias and stir for 1-2 minutes until warmed through.
- To serve, top the fritters with sour cream. Spoon over the spiced macadamia vinaigrette. Serve with avocado and rocket.
Notes
*Omit the bacon for a vegetarian option
Tips
- You need 2¼ cups of fresh corn kernels for this recipe. You can use fresh, frozen or well drained canned corn.
- Light olive oil is the ideal oil to shallow fry these fritters.
- To reheat fritters, place onto a wire rack over a baking tray in a 160°C fan forced oven for about 8-10 minutes.
- The spiced macadamia vinaigrette can also be used with salad, dip, pan seared steak, chicken or fish.