Yeah, I’m obsessed with brunch, OK? Sometimes I even cook it myself instead of going out. I know – big whoop. When I got my Love Food Market hamper I went on the hunt for good meals to eat chilli jam with. I was more interested in the chilli jam really, the meal was the accompaniment. I found this recipe, which is ideal for a lazy weekend brunch meal, or even a weekday supper. Whatever, just eat it as your mouth will be pleased about it.
Corn Fritters with Bacon & Avocado
Serves 4 | Prep: 10mins, Cook 10mins
2 tbsp olive oil
1 red pepper, diced quite small
1 fresh red chilli, diced really small (seeds removed, duh)
50g self-raising flour
1 egg, beaten thoroughly. Go on, get in there.
3 tbsp milk
1 + 1/2 large cans of sweetcorn (actually, I just whomp in as much as looks right)
Handful of fresh basil leaves
8 rashers of smoked, streaky bacon (it being smoked is very important. Don’t settle)
Juice 1/2 lemon
2 avocados (give ‘em a squeeze to make sure they’re ripe, yeah?)
1. Heat 1tbsp of the oil in a large frying pan for about 2 mins. Then whack in the peppers and stir them around for about 5 minutes, until they’re a bit soft and smelling GOOD.
2. Add in the chilli to the peppers and fry for a bit longer – 2 mins. Tip out the peppers and chilli into a little bowl and put to one side. Turn the heat off.
3. Sieve the flour into a largish bowl and make a well in the middle with the back of a spoon. Chuck your beaten egg in the well and stir it in slowly (I tend to use a balloon whisk for this. I like my balloon whisk). Then add the milk until it’s all combined with no (or very few, none of us are heroes here) lumps.
4. Drain the sweetcorn well. Then whack it into the batter you’ve just made in the bowl, along with the chilli and the pepper from your little bowl. Chop up all your basil and add that too. Give it a good old stir so all the veg is covered in the batter.
5. Put the grill in your oven on to high and stick your bacon under the grill. Keep checking on it – you’re going to have to multitask from now on. Be brave. If I can do it, you can. You want your bacon to be crispy but not black. Flip it over from time to time. It won’t take long – 10 mins?
6. While your bacon is grilling (we’re multitasking, remember?), heat about 2 tsps of oil in your frying pan (doesn’t have to be clean from the peppers). Don’t let it get searingly hot – just medium/high heat. Then use a tablespoon to drop spoonfuls of batter into the frying pan. Try to put them in so they make puddles away from each other (I do three at one) – 1 spoonful a puddle. They spread, so watch out. Let them cook for about 2 mins, then use a fish slice to flip ‘em over and cook on the other side.
7. Get a plate out and put your pancakes on it. Pop them in the oven (you can check on the bacon now too) and then make another batch. This means everyone can eat together in harmony.
8. Once all your mixture is gone, pop all the pancakes in the oven for a bit (check the bloody bacon will you?). Now to make the side bits.
9. Chop up and peel an avocado anyway you can. Make the dressing by mixing the rest of the olive oil (look, a small glug if you’re having trouble keeping track) and the lemon juice together in a jug or bowl.
10. Arrange your pancakes and bacon on the plate with the avocado too. Drizzle over the dressing. Serve with Tracklement’s Chilli Jam – no other jam will do, trust me, we’ve tried.
11. Eat and enjoy your weekend.
Adapted from BBC Good Food.