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Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing


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Serves | Prep Time | Cook Time

Ingredients

Chipotle Bourbon Dressing:
1/4 cup bourbon (may skip if desired)
1/2 cup olive oil
2 tablespoon apple cider vinegar
2 tablespoons honey
1 chipotle pepper, minced
1 clove garlic, minced or grated
salt + pepper, to taste

Fritters:
1 1/4 cups sweet yellow corn, about 2 ears
3/4 cup flour
1/8 cup sugar
1/2 teaspoon baking powder
1 tablespoon brown suger
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1/4 cup canola oil (for cooking)

BLT:
8 slices of bacon
2 tablespoons brown sugar
1/4 teaspoon cayenne
7 ounces smoked gouda or gouda cheese, sliced
1 cup grape tomatoes, halved
3 cups arugula
1 avocado, mashed


Chipotle bourbon dressing:


*In a small saucepan over medium heat, bring bourbon to a boil


*Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes


*Transfer to a bowl and refrigerate until well chilled


*Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic


*Season with salt and pepper and whisk to combine - set aside



Bacon:


*Preheat oven to 400 degrees F and line a baking sheet with foil


*Arrange bacon strips about 1 1/2 inches apart


*In a small bowl stir together brown sugar and cayenne pepper


*Sprinkle the mixture evenly over bacon


*Bake 14 to 16 minutes until bacon is browned and crisp; transfer to paper towel; cool.



Corn Fritters:


*Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 cup of the corn to a food processor - pulse until blended together, then transfer mixture to a mixing bowl


*Stir in remaining corn and milk, mixing until a batter forms - It should be the consistency of a thick pancake batter


*Add oil to a large skillet saucepan and heat over medium high heat


*When the oil is hot add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle


*Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese)


*Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used - Keep the fritters warm



Assembly:


*Place four fritters with cheese on 4 plates


*Spread with mashed avocado, arugula, tomatoes and a few slices of bacon


*Top with another cheesy corn fitter and repeat the layering


*Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon


*Drizzle with the chipotle bourbon dressing


*The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. (If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!)


Pairs Well With


Notes

A HalfBakedHarvest.com Recipe

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