Matt Preston’s miso corn fritters with chilli bacon caramel

Name: Matt Preston's miso corn fritters with chilli bacon caramel
Yield: 4
Ingredients: 30.00 ml rice wine vinegar; 1 tbs caster sugar; 100g blanched almonds, toasted; 80g miso; 100g unsalted butter, softened; 150g palm sugar, finely grated; 6 long red chillies (seeds removed if you like less heat), thinly sliced; 6 thinly sliced streaky bacon rashers; 4 corn cobs, kernels removed; 125g plain flour; 1 tsp baking powder; 1 tsp ground cumin; 4 long green shallots, white parts chopped, green parts shredded; 1 bunch coriander, stems thinly sliced, leaves picked; 3 eggs, lightly beaten; 1 lightly beaten egg white; Sunflower oil, to shallow-fry; Avocado wedges, to serve

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by Matt Preston

delicious. senior editor

Mar 08, 2019

Corn fritters are a classic brunch favourite. Take them to new heights with a simple-to-make yet so impressive chilli bacon caramel and almond miso.

1 1/2 tbs rice wine vinegar
1 tbs caster sugar
100g blanched almonds, toasted
1/4 cup (80g) white (shiro) miso paste
100g unsalted butter, softened
150g palm sugar, finely grated
6 long red chillies (seeds removed if you like less heat), thinly sliced
6 thinly sliced streaky bacon rashers
4 corn cobs, kernels removed
125g plain flour
1 tsp baking powder
1 tsp ground cumin
4 long green shallots, white parts chopped, green parts shredded
1 bunch coriander, stems thinly sliced, leaves picked
3 eggs, lightly beaten
1 lightly beaten egg white
Sunflower oil, to shallow-fry
Avocado wedges, to serve

Method

1.

To make the almond miso, place 1 tbs vinegar and caster sugar in a saucepan over medium heat and cook, stirring, until sugar dissolves. Stand to cool slightly, then place vinegar mixture, almonds, miso and butter in a blender and whiz until well combined. Transfer to a bowl and set aside.
2.

To make the bacon chilli caramel, place palm sugar and 100ml water in a small saucepan and bring to the boil. Reduce to a simmer and cook, without stirring, for 5 minutes, or until reduced slightly. Stir through chilli and remaining 2 tsp vinegar, and cook, stirring occasionally, for 6-8 minutes, until thickened slightly. Remove from heat. Place bacon in a large frypan over high heat. When hot, cook for 1-2 minutes each side, until golden. Transfer to chopping board, chop and stir through caramel.
3.

To make the fritters, combine corn kernels, flour, baking powder, cumin, chopped shallot, coriander stems, beaten whole eggs, 2 tsp salt flakes and a pinch of freshly ground black pepper in a bowl. Fold through egg white. Heat 1cm oil in a non-stick frypan over medium heat. In batches, place ⅓ cup measures of batter in pan. Spread slightly and cook for 3 minutes each side or until golden and cooked through.
4.

Serve fritters with bacon chilli caramel, almond miso, avocado, coriander leaves and shredded shallot.