Cheddar cheese, crisp bacon, creamy avocado are nestled, sandwich style between corn & zucchini fritters. The drizzle of balsamic and cherry tomatoes complete the picture.
makes 12 “sandwiches”
- 12 slice extra-thick bacon
- 1½ cup all-purpose flour
- 2 extra-large eggs
- 2 tablespoon unsalted butter, melted
- aged balsamic vinegar, as needed
- cherry tomatoes, halved, as needed
- sliced avocado, as needed
- sliced cheddar cheese, as needed
- vegetable oil, for frying
- 2 cup corn kernels (2 or 3 ears)
- kosher salt & pepper, as needed
- ½ cup milk
- 1 medium-sized zucchini, grated
- 2 teaspoon baking powder
Fry the bacon to crisp in a large cast iron or non-stick skillet set over medium-high heat. Remove the cooked bacon to a paper towel lined plate. Drain off all but about 2 tablespoons of the bacon fat. Reserve the skillet for the fritters.
Whisk together flour, baking powder, 2 teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate smaller bowl, stir together butter, eggs, and milk; add to the flour mixture, and stir until barely combined. Add zucchini and corn. Stir together.
Add enough vegetable oil to bring the level to about 3/4 of an inch in the skillet you used for the bacon. Heat the mixture until a deep-fry thermometer reaches 350 degrees F.
Working in batches drop 2 tablespoons of batter into the hot oil, flattening them with the back of the spoon to about ½” thick and 2 ½” round. Cook turning once, until golden brown about 3 minutes per side. Transfer immediately to a paper towel lined plate and season well with salt while still hot.
Make the sandwiches by stacking bacon, cheese and avocado between 2 fritters with a drizzle of balsamic. Serve them one or two per person with the cherry tomatoes on the side.