Sweetcorn Fritters, Bacon and Avocado Brunch


Salty, sweet and spicy; an umami treat to wake you up on a Sunday morning.

This is one of Mr. B’s favorite brunches as he loves avocado, bacon and corn, so this dish brings all his favorite foods together. I love this dish due to the combination of sweet and salt in addition to its combination of healthy and indulgent! You can make this into a vegetarian dish by substituting the bacon for vegan bacon, which is just as good. I don’t eat a lot of bacon, but when I do, I prefer the real thing.


  • 100g rice flour
  • 1tsp gluten free baking powder
  • ½ tsp. salt and pepper
  • 1tsp smoked paprika
  • 2 free-range eggs
  • 75ml almond milk
  • 12oz sweet corn
  • 1 tbsp. coconut oil
  • 1 avocado (diced)
  • 8 cherry tomatoes (quartered)
  • 2 tbsp. coriander (cilantro)
  • Juice of 1 small lime
  • 4 pieces streaky bacon
  • 1 tbsp. Maple syrup
  • 1 tbsp. sweet chili sauce


  • Mix the flour, baking powder, paprika, salt and pepper in a bowl. Add in the eggs, milk and sweet corn and mix to a smooth batter
  • Combine the avocado, tomatoes, coriander and lime and place to the side
  • Place the bacon in an oven at 350c for 10 minutes until crispy, then place on the side
  • Add the tbsp. of oil to a frying pan and when hot turn the heat down to low
  • Add a quarter of the mixture to the frying pan and when it starts bubbling on one side flip it over and cook for another minute, put on a plate and place in the oven with the bacon
  • Repeat with the rest of the mixture, should make 4 or so pancakes
  • Mix the maple syrup and sweet chilli to make an umami sauce
  • To serve, place a pancake on the plate, add the two pieces of bacon, then the pancake.
  • Top with the sauce and add the avocado mixture