Corn Fritters with Avocado, Bacon, Egg and Warm Tomato Relish

Breakfast in New Zealand, the land of my birth, is as varied as the eclectic variety of people representing ‘Kiwis’.

Porridge, fruits and yoghurts are popular, as are eggs Benedict and French toast. However, the addition of lambs fry and bacon, savoury mince, and corn fritters on the menu will, indeed, reveal you are dining in a New Zealand cafe.

The last time I was in New Zealand, my dad and I breakfasted in Ahuriri, Napier. Dad ordered the corn fritters, served with bacon, avocado and sour cream, and seeing that he enjoyed it so much, I remarked that I could teach him how to make them at home. Therefore this recipe is dedicated to my dad… time to cook breakfast, old boy.

I decided to serve my corn fritters with avocado, bacon, an egg for additional protein, and warm tomato relish. Make the relish first and have it slowly simmer on the stovetop while you make the fritters. Once cooked (keep fritters warm in the oven), but before you cook the eggs, take the tomato relish from the heat and allow it to cool a little while you fry or poach your eggs. The following recipe will feed four people.

Table of Contents

For the Tomato Relish

1 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 a small onion, finely chopped (approximately 3 tablespoons)
2 large tomatoes, roughly chopped
1/2 teaspoon white pepper
2 teaspoons apple cider vinegar
2 teaspoons brown sugar (loosely packed)
1 teaspoon dijon mustard
Salt to taste

Heat oil in a small saucepan and lightly sauté the garlic and onion for a minute or two, do not brown.

Add the tomatoes, pepper, vinegar, sugar and mustard, and simmer. Continue to stir while you make the fritters. Add water as necessary.

Remove from heat for a few minutes before serving.

For the corn fritters

¾ cup plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cracked black pepper
1 egg, beaten
440g can cream-style corn
440g corn kernels
3 spring onions, finely sliced

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Sift the flour, baking powder, salt and pepper into a bowl.
Add the egg, mixing well to combine. Stir in the creamed corn, corn kernels and spring onion.

Spray a large fry pan with oil spray and heat. Carefully spoon corn batter into the pan, creating two or three fritters about eight centimetres in diameter. Cook until golden brown, flip and cook the other side.

Remove from the pan, place on a plate with absorbent paper, put it into the oven, set on low, and keep warm. Repeat until you have eight fritters.