Corn Fritters with Crispy Bacon Roasted Tomatoes Avocado
Crispy, golden corn fritters take center stage in this vibrant and satisfying recipe for Corn Fritters with Crispy Bacon, Roasted Tomatoes, and Avocado. Bursting with juicy corn kernels, sharp cheddar cheese, and green onions, these fritters are perfectly complemented by sweet, caramelized roasted cherry tomatoes and savory bacon. A touch of creamy sliced avocado adds a luscious contrast, while a sprinkle of fresh herbs ties all the flavors together. Easy to prepare with simple pantry staples, this dish is perfect for breakfast, brunch, or even a light dinner. Whether you’re hosting friends or treating yourself, this recipe is a true crowd-pleaser with a delightful balance of textures and flavors!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 0.5 cup milk
- 1.5 cups corn kernels (fresh, frozen, or canned)
- 2 green onions, sliced
- 0.5 cup cheddar cheese, shredded
- 3 tablespoons butter or vegetable oil
- 6 bacon slices
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 avocado, sliced
- 1 tablespoon fresh parsley or cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper. Spread the cherry tomatoes on the sheet, drizzle with olive oil, sprinkle with minced garlic, salt, and pepper, and toss to coat.
Bake the tomatoes in the oven for 20-25 minutes, until soft and slightly caramelized.
Meanwhile, heat a skillet over medium heat and cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain, and set aside.
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
In another bowl, lightly beat the egg, then stir in the milk until combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the corn kernels, green onions, and shredded cheddar cheese.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter or vegetable oil.
Scoop about 1/4 cup of the batter at a time into the skillet, flattening slightly with the back of the spoon. Cook the fritters for 2-3 minutes per side, or until golden brown and cooked through. Remove and repeat with remaining batter, adding more butter or oil as needed.
To serve, place 2-3 corn fritters on each plate. Top with roasted cherry tomatoes, crispy bacon pieces, and slices of avocado.
Garnish with chopped parsley or cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 34.1 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 705 mg | 54% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3080 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
