Street Corn Fritter Burgers, Crispy Bacon and Smashed Avocado
Photography by Josh Griggs.
Fresh, new-season corn gets bound in a lightly spiced batter to make tender little fritters. They’re also great for serving as finger food.
Serves: 4
INGREDIENTS
¼ cup chickpea flour
¼ cup brown rice flour
½ teaspoon baking powder
1 teaspoon sea salt
2 teaspoons mild curry powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ cup chopped coriander
1 large egg, size 7
2–3 tablespoons milk
1½ cups corn kernels (2 large corn cobs)
To assemble
6 burger buns, halved, toasted and buttered
12 rashers streaky bacon, cooked
1½ cups rocket
Smashed Avocado, recipe below
Lime Crema, recipe below
Smashed Avocado
2 large avocados
2–3 tablespoons lime juice
2 tablespoons coriander
salt and pepper
Lime Crema
½ cup sour cream
½ cup thick plain yoghurt
1 clove garlic, crushed
finely grated zest 1 lime
1 tablespoon lime juice
sea salt and freshly
ground black pepper
METHOD
Put all the dry ingredients, along with the coriander, in a large bowl and combine.
Whisk the egg and 2 tablespoons of milk together, then stir in until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.
Heat a little oil in a sauté pan and cook large teaspoons of the mixture over a medium heat for about 3 minutes, until cooked through. Drain on kitchen towels and keep warm in a low oven.
To assemble: Spread the bases with half the avocado, then add the rocket, bacon, fritters and another spoonful of guacamole. Drizzle with the Lime Crema and add the top bun. Eat immediately.
Smashed Avocado
Roughly crush the avocado flesh with a fork then stir in the remaining ingredients. Season generously. Makes about 1½ cups
Lime Crema
Whisk the sour cream until smooth, then stir in the remaining ingredients and season. Cover and chill until ready to serve. Makes 1 cup
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!