Sweet on Corn- Corn & Zucchini Fritter Stacks with Bacon and Avocado

This recipe makes me happy. Corn & Zucchini Fritter Stacks with Bacon and Avocado. But that is just a name. It does not begin to describe the joy you will experience when this bundle of cheddar cheese, bacon, and avocado layered between two corn & zucchini fritters lands in front of you.

That’s because you pick ‘em up with your hands and eat ’em slider style. I am serving this bit of culinary craziness with some cherry tomatoes on the side. Because you just know some of that goodness is going to slip between your fingers and onto the plate. I wouldn’t want those stray corn kernels, or wayward bacon crumbles to get lonely or feel rejected. The tomatoes will be waiting on the plate to greet them as they drop down. Then in perfect phase-two style, you can pick up a fork and clean your plate in a very civilized fashion!

Corn & Zucchini Fritter Stacks with Bacon and Avocado

Can you think of a better breakfast, lunch or dinner? Though truthfully, I can’t even decide what time of day best suits this masterpiece. Because like all great art, it defies modest mores and manners. It sets a bold new direction all its own.

Oh wait, did I tell you there is a drizzle of aged balsamic in there too. Not too much, but enough. Because all “sandwiches” deserve the perfect condiment.

This is Day 4 in my corny tribute to the Sweetheart of Sigma Summer! Sweet on Corn.


corn and zucchini frittersCorn & Zucchini Fritter Stacks with Bacon and Avocado makes 12 CLICK here for a printable recipe

There’s a lot of Martha inspiration in this one.

  • 12 slice extra-thick bacon
  • 1 1⁄2 c all-purpose flour
  • 2 t baking powder
  • kosher salt & pepper, as needed
  • 2 T unsalted butter, melted
  • 2 extra-large eggs, lightly beaten
  • 1⁄2 c milk
  • 1 medium-sized zucchini, grated
  • 2 c corn kernels (2 or 3 ears)
  • vegetable oil, for frying
  • sliced cheddar cheese, as needed
  • sliced avocado, as needed
  • cherry tomatoes, halved, as needed
  • aged balsamic vinegar, as needed

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 1/4 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 1/2″ thick and 2 1/2″ 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.


Greg Henry

Sippity Sup

This post is part of 

Foodbuzz BACONALIA challenge