The Fritter: An All-time Fave
Robert Barber
Macadamia Corn Fritters
Australian Macadamia Society
12
10 minutes
25 minutes
American
breakfast, brunch
The soft crunch the macadamis add to every bite is the perfect addition to this delicious breakfast or brunch recipe.
Once you taste corn fritters with macadamias you’ll never go back!
Ingredients
4 rashers 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
Macadamia oil or the oil you usually cook with
- Sour cream, avocado and rocket to serve
Directions
- Preheat oven to 120°C fan forced. Place a wire rack over a baking tray.
- Place the bacon into a medium sized non-stick frying pan over medium heat. Cook, stirring often, for 4 minutes until light golden.
- Transfer to a plate lined with paper towel.
- 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 and add the eggs and milk and stir until almost combined.
- Then add the corn and macadamia mixture and stir until well combined. NOTE: 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.
