Oat and corn fritters with smashed avocado

If you’re looking to inject some creativity into your weekend breakfast, this oat and corn fritter recipe with smashed avocado could be just the thing to get you there. It’s perhaps more fiddly than I would like for that morning meal, but the flavours were worth it in the end.

I recommend making the pickled ginger at least a day in advance. However, you can also buy pickled ginger from most supermarkets and Asian grocers, so if you want to save yourself some time, do that.

I’d serve with a couple of rashers of bacon and a squeeze of lemon.

Serves 4.

Ingredients

FOR THE AVOCADO

• 1 tbsp extra virgin olive oil
• 2 ripe avocados, roughly chopped 2 ripe avocados, roughly chopped
• 1/4 cup coriander, roughly chopped 1 quarters cup coriander, roughly chopped
• 1 lime, juiced 1 lime, juiced
• 1 tsp chilli flakes 1 teaspoon chilli flakes

FOR THE GINGER

• 10cm piece ginger, peeled and shaved lengthways (use your mandolin if you have one)
• 1/4 cup caster sugar
• 1/4 cup rice wine vinegar
• 1 tsp sea salt

FOR THE FRITTERS

• 1/2 cup traditional porridge oats
• 1 tbsp butter, melted
• 1 tbsp butter, for cooking
• 1 cup self-raising flour
• 4 ears of corn, kernels removed
• 2 eggs, whisked
• Salt
• 1 tsp pepper
• 3/4 full cream milk

Method

1. Place rice wine vinegar, 1/4 cup boiling water, sugar and salt in a small bowl and mix until dissolved. Add ginger, cover and place in fridge for at least 24 hours.
2. Add flour to a large mixing bowl making a well in the centre, add egg, milk and melted butter. Slowly incorporate flour into wet ingredients using a whisk. When the batter is smooth add oats and corn kernels, season well with sea salt and fold through, do not over work as this will lead to tough fritters.
3. Add a small amount of butter over medium heat. Spoon in about 2 tablespoons fritter mix and cook in batches as you would a pancake. Flip when golden-brown and batter is cooked through. Place on a paper towel when done and continue with remaining batter.
4. Make the smashed avocado by lightly mashing together the avocado  and stir through herbs, chili flakes, lime, oil and seasoning.
5. If serving with bacon, heat a large non-stick fry pan over medium-low heat. Place bacon flat in pan in one layer. Slowly cook until fat begins to render from bacon, flip and increase the heat. Cook bacon until super crispy and golden brown, you want to be able to easily chop through the crispy bacon to serve.
6. Divide fritters evenly between plates and top with smashed avocado, crispy bacon, a drizzle of olive oil, wedge of lemon and pickled ginger. Season with sea salt and pepper.