BLT Corn Fritter Stacks.
Ingredients
- 8 slices thick-cut bacon
- 1 tablespoon bourbon
- 1 tablespoon maple syrup
- cayenne pepper
- 1 1/2 cups yellow corn
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon chopped fresh chives.
- kosher salt and black pepper
- 3/4 cup milk
- 1/2 cup shredded gouda or cheddar cheese
- avocado oil, for cooking
- 1 small head romaine lettuce, separated into leaves
- 2 small tomatoes, thickly sliced
- 1/2 cup avocado oil mayo
- 1-2 chipotle peppers in adobo, finely chopped
- juice from 1/2 a lemon
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Instructions
- 1. Preheat the oven to 400℉. Line a baking sheet with foil or parchment.
- 2. Arrange the bacon on the baking sheet. Mix the bourbon, maple syrup, and a good pinch of cayenne together. Drizzle the maple mix over the slices. Bake for 15 minutes. Use tongs to flip the bacon and bake until crispy, 5-8 minutes more.
- 3. Meanwhile, make the fritters. Combine the corn, flour, baking powder, chives, and a pinch each of salt and pepper in a bowl. Stir in the milk and cheese. The batter should be the consistency of a thick pancake batter.
- 4. Heat a few tablespoons oil in a large skillet over medium-high heat. Add about 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and cook another 2 minutes, or until brown and crisped all over. Remove and repeat with the remaining batter.
- 5. To make the aioli, combine all ingredients in a bowl. Season with salt.
- 6. To assemble, spread one side of half the fritters with aioli. Layer the lettuce, tomato, and bacon on top, then top the with remaining fritters. Serve with the aioli on the side.
Source
Original recipe: View Original
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