Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing
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
DIRECTIONS
  1. Chipotle bourbon dressing:
  2. *In a small saucepan over medium heat, bring bourbon to a boil
  3. *Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes
  4. *Transfer to a bowl and refrigerate until well chilled
  5. *Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic
  6. *Season with salt and pepper and whisk to combine - set aside
  7. Bacon:
  8. *Preheat oven to 400 degrees F and line a baking sheet with foil
  9. *Arrange bacon strips about 1 1/2 inches apart
  10. *In a small bowl stir together brown sugar and cayenne pepper
  11. *Sprinkle the mixture evenly over bacon
  12. *Bake 14 to 16 minutes until bacon is browned and crisp; transfer to paper towel; cool.
  13. Corn Fritters:
  14. *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
  15. *Stir in remaining corn and milk, mixing until a batter forms - It should be the consistency of a thick pancake batter
  16. *Add oil to a large skillet saucepan and heat over medium high heat
  17. *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
  18. *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)
  19. *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
  20. Assembly:
  21. *Place four fritters with cheese on 4 plates
  22. *Spread with mashed avocado, arugula, tomatoes and a few slices of bacon
  23. *Top with another cheesy corn fitter and repeat the layering
  24. *Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon
  25. *Drizzle with the chipotle bourbon dressing
  26. *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!)
RECIPE BACKSTORY
A HalfBakedHarvest.com Recipe