Iron Chef Shellie
 

Corn Fritters with Bacon, Tomato Chutney & Sour Cream

Recreating my favourite meal from Mart 130.

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Corn Fritters with Bacon, Tomato Chutney & Sour Cream
July 27, 2011
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Corn Fritters with Bacon, Tomato Chutney & Sour Cream

I had been reading a few blog posts lately on people dining at Mart 130. It looked like a cute place to dine at, and the dishes people were eating looked fantastic. After reading Agnes’ post and seeing the corn fritters for the 50th time, and after much talk that it had won breakfast of the year in  2008, I figured I’d give them a go at home. I’ve made fantastic corn fritters at home with coriander before, and had lashing of bacon in the freezer, as well as tomato chutney at the ready.

I woke up on Sunday after a nice sleep in, and Hamsley was asking me where I’d like to go for breakfast, since I had told him about all the places I wanted to try. But this Sunday, I thought I’d save us $50, a trip out and queuing for a table and try this delicious dish without having to dress up. Hamsley started salivating at the thought as I had showed him the pictures of the dish, and was happy to keep playing xbox whilst I cooked up a storm.

I was totally in the zone, frying up bacon, keeping it warm in the oven, cooking the corn cakes, then checking photos to see how it was plated up.

I must say, the crew at Mart 130 are definitely on to something. The sweetness of the tomato chutney against the saltiness of the bacon really balances things out. I didn’t have any sour cream but I had some leftover double cream, which I added some lemon juice and vinegar to. It was an epic meal of fantastic flavours, but I couldn’t finish it!

I will definitely make this again for special Sunday breakfasts.

Corn Fritters with Bacon, Tomato Chutney & Sour Cream
8 rashes of bacon
Tomato chutney and sour cream to serve

For the corn fritters
420g can of corn kernels, drained
2 eggs
1/3 cup (80ml) milk
3/4 cup (110g) self-raising flour
5 green onions (green shallots), sliced finely
1/2 bunch fresh coriander, roots and stems washed and chopped, leaves reserved

1.  Fry bacon until crispy, keep warm in a low oven (around 100 C) until ready to serve.

2. Whisk eggs and milk in a jug. Place flour in a medium bowl and add milk mixture gradually, whisking to ensure there are no lumps. Stir in corn, onion and coriander roots and stems.

3. Heat 1 tablespoon of oil in a medium frying pan over medium heat. Drop 2 tablespoons of fritter mixture in pan (per fritter). Give fritters space to spread – about 4 at a time is ideal. After about 2 minutes they should be setting on the supper surface and be golden brown underneath. Flip and cook for another minute.

4. Drizzle tomato chutney on the plate, place on corn fritter on the plate, fold two rashes of bacon on top, put another corn fritter on top, and repeat.

5. Serve with extra tomato chutney and a dollop of sour cream.

Serves 2 hungry people.

Comments

14 comments on “Corn Fritters with Bacon, Tomato Chutney & Sour Cream
  1. Heidi - Apples Under My Bed

    I adore corn fritters! I’m often disappointed in cafes though. Must make my own someday, like you! Looks utterly delicious 🙂 But in terms of eating out, I love Jones the Grocer & Bill’s in Sydney. Yum. Yum.
    Heidi xo

    July 28, 2011 at 7:38 am
  2. Mez

    ooOOOoooo so good!! Soooo good!!! I would perhaps substitute the bacon with salmon for something a bit healthier.. gaaaaaaaaaaaaaaaaaaahhhh what is it with me wanting to change your recipes lately?! SLAP ME. gaaaaaaaaaaaaaaaaaaaaaaaaah

    July 28, 2011 at 10:12 am
    • Iron Chef Shellie

      lol not changing, you are being inspired 🙂 and that does sound like a much healither option! keep your changes coming!!

      July 28, 2011 at 10:17 am
  3. Michelle

    Man, this is one good breakfast to start a cold day!!!!

    July 28, 2011 at 10:14 am
  4. Nic@diningwithastud

    So much better than eating out. Cheaper. Healthier cos you know whats in it. The satisfaction of knowing you cooked a fab dish. Perfect!

    July 28, 2011 at 10:39 am
  5. Clance

    Nice work Shellie – the fritters look awesome.
    I’m a big fan of the corn fritter but can never quite pull them off in true cafe style at home (as you clearly have!)
    Clance

    July 28, 2011 at 10:42 am
  6. Leah

    love corn fritters. I usually eat them with smoked trout and dill sour cream. Oh i’ll have to make them this weekend 😉

    July 28, 2011 at 12:06 pm
  7. Lisa

    Oh those look great. I’ve never made corn fritters but I’m a fan, so these could be a good option for this weekend.

    July 28, 2011 at 2:48 pm
  8. msihua

    We must have the same thought processes.. I bought a bag of sweet corn, thinking to do just that this weekend! Brilliant!

    July 28, 2011 at 10:12 pm
  9. penny aka jeroxie

    yummOooo! It has been awhile since I last cooked. Might be a little inspired.

    July 28, 2011 at 11:18 pm
  10. Sasha Chua

    It defintely looked delicious! One thing you can do is try the corn fritters in the restaurant and figure out what you had been missing during the first try! I bet you can make the perfect one for Round 2! 😀

    Looking at your post, I think I could pass as “2 hungry persons.” Hahaha. Thanks for this one!

    July 30, 2011 at 6:51 am
  11. Front Cooking School

    I love the way you’ve stacked up the fritters with the bacon inside… they look delicious!

    July 30, 2011 at 2:35 pm
  12. Thanh

    Oooh please make these corn fritters for me so I don’t have to go all the way to Mart 130 for them.

    August 19, 2011 at 10:07 pm
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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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