We all know that breakfast is the most important meal of the day, yet we often ignore it and fall into the rut when we have got minute by minute morning routine to follow. So, how do we think outside eggs and toast when we have just woken up? Well, with all the wonderful breakfast options here at Stagetecture, we think it’s worth trying. And to add to the list of simple and quick spring breakfast ideas, we bring to you this corn and coriander fritters recipe that will keep making you come back for more.
Spring Breakfast: Corn and Coriander Fritters
Yields: 10 Fritters
75 g (1/2 cup) plain flour, sifted
100g (1/2 cup) rice flour, sifted
1 teaspoon baking powder
2 spring thinly sliced onions
1 green chili, finely chopped, seeds removed
½ cup chopped coriander leaves
¼ cup coriander sprigs
3 corn cobs, kernels sliced
Sunflower oil to shallow fry
1 avocado chopped
1 tablespoon extra virgin olive oil
Grilled bacon to serve
Roasted vine-ripened cherry tomatoes to serve
- In a food processor, place plain and rice flour, eggs, baking powder, spring onions, chili, half the corn kernels, and chopped coriander. Whiz to combine. Transfer to a bowl and stir through the remaining corn kernels and season.
- In a non-stick pan, heat sunflower oil over medium heat. In batches using tablespoons batter for each fritter. Add bacon to fry pan and cook for 2-3 minutes on each side or until golden and cooked through.
- Gently toss coriander sprigs and avocado with extra virgin olive oil. Season.
- Divide fritters in equal portions and serve with bacon, cherry tomatoes, and avocado salsa.
The great thing about this spring breakfast recipe is that even though it falls under the morning meal category, it is just perfect for anytime of the day. Have them for brunch, lunch, or use them for dinner. When entertaining serve mini corn and coriander fritters as canapé topped with some smoked chicken and mango salsa. Trust me, the options are endless!
For more brunch ideas on Stagetecture, click here.