I have been challenged of late to get busy with some delicious breakfasts. So I turned to the breakfast king, Bill Granger, and gave his Sweetcorn Fritters with Roast Tomato and Bacon a whirl. I like this with a generous dollop of guacamole with lots of lime juice and coriander.
I’m not ready for breakfast when I first wake up in the morning. A cup of tea will keep me going for a little while. So it suits me to take my time to make something special for a weekend breakfast, brunch or lunch.
The roast tomatoes are suppose to be halved Roma tomatoes. I just had cherry tomatoes and they didn’t need much time at all in the oven. They were perfect. A bit of time management is needed to get everything hot and ready to serve at the same time.
sweetcorn fritters with roast tomato and bacon
(from Bill Granger’s ‘Bill’s Sydney Food’)
1 cup plain flour
1 teaspoon baking powder
1/4 teaspoon paprika
1 tablespoon sugar
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup coriander and parsley, chopped
4 tablespoons vegetable oil
8 halves roast tomatoes (see below)
1 bunch rocket, washed and dried
4 rashes bacon
Sift flour, baking powder, salt and paprika into a bowl. Stir in sugar and make a well in centre. Combine the eggs and milk in a separate bowl and gradually add to dry ingredients, whisking till smooth.
In a large bowl place the corn, capsicum, spring onions and herbs. Add just enough of the batter to bind the ingredients together.
In a large non-stick frypan, heat half the vegetable oil. Drop 2 tablespoons of the batter for each fritter into the pan, cooking 4 at a time. Cook for a couple of minutes on each side, until nicely browned. Keep fritters warm whilst cooking the remaining 4.
Place one fritter on each plate, top with 2 halves of roast tomato, a handful of rocket and a rasher of grilled bacon. Top with one more fritter and drizzle over and around a little olive oil. Finish with a good ground of black pepper and a little salt.
4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
freshly ground black pepper
Preheat oven to 180 degrees C. Place tomatoes on a baking tray, cut side up and drizzle with olive oil. Sprinkle over salt and pepper and roast for 40 minutes.