Corn & Zucchini Fritter Stacks with Bacon and Avocado

Cheddar cheese, crisp bacon, creamy avocado are nestled, sandwich style between corn & zucchini fritters. The drizzle of balsamic and cherry tomatoes complete the picture.

Corn & Zucchini Fritter Stacks with Bacon and Avocado 

Print This Recipe Total time Yield 12Source Inspired from Martha Stewart LivingPublished

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.