Cook & Prep time: 25 minutes

Serves 2


Corn Fritter:

  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon sea salt flakes
  • 4 tablespoons plain flour
  • 1 cup corn kernels, cooked
  • 100g feta, crumbled
  • 1⁄2 fennel bulb, diced
  • 2 spring onions, finely chopped
  • zest of 1 lemon
  • juice of 1⁄2 lemon
  • sea salt flakes and freshly
  • ground black pepper

Smashed Avocado:

  • 1 avocado
  • 1 small handful of coriander leaves
  • squeeze of lemon juice

Coffee and Maple Bacon:

  • 1 teaspoon instant coffee
  • 2 tablespoons boiling water
  • 2 tablespoons maple syrup
  • 6 thick slices of middle bacon, rind removed
  • olive oil, for frying


To make the fritter batter, in a large bowl, mix the eggs and egg yolk with the salt and flour until combined and smooth. Fold in the corn, feta, fennel, spring onion, dill, lemon zest and juice and season with salt and pepper. Set aside.

To make the smashed avocado, spoon the avocado flesh onto a small plate. Add a pinch of salt and pepper, the coriander and lemon juice and mash roughly with a fork. Set aside.

Turn your oven grill to maximum temperature.

To make the coffee and maple bacon, combine the instant coffee with the boiling water and leave for a few minutes to allow the coffee to dissolve, then add the maple syrup. Place the bacon on a foil-covered baking tray and brush each side with the coffee and maple glaze. Grill the bacon on both sides until crispy.

Heat a little olive oil in a large frying pan over a medium–high heat and spoon in four equal portions of the fritter batter. Shape into small rounds with the back of a spoon and cook for 3 minutes until golden brown on the underside. Flip and cook for 2–3 minutes until golden brown and cooked through.

Serve 2–3 corn fritters per person with a large spoonful of the smashed avocado on top and a side of the coffee and maple bacon.

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