Okay, I realize this is the second corn recipe in a row. But how could I resist posting these beauties as soon as possible? Say hello to these Corn Fritter Breakfast Stacks. You’re looking at freshly fried corn fritters slathered with lime pepper mayo and separated by juicy slices of tomato, paper-thin radish petals, and crisp pieces of bacon. And yes, of course, these stacks are finished with a fried egg with perfectly crisp, lacy edges. Sound good? Great! Let’s dive right in!
These are called “breakfast stacks” but that is more of a suggestion than anything else. While I was testing this recipe I had these tasty towers for brunch, brinner, and a weird 3 pm food emergency meal-ish meal. And I can tell you I loved them no matter the time of day. While these stacks may look elaborate they are pretty simple to make. But as with most brunches, the most challenging aspect of this recipe is timing. Let’s kick things off with the bacon.
I like to start by cooking the bacon because the rendered fat is perfect for frying the corn fritters. And bacon is very resilient in a keep warm oven. And since this dish has a lot of moving parts, all of which will have to be warm when they hit the plate together, cooking the bacon early on is honestly a no-brainer.
With the bacon taken care of and a cast iron skillet pre-greased, it’s time to tackle the corn fritter batter. Now, I used fresh corn cut from the cob in my fritters because ’tis the season. But you could easily make these fritters with frozen corn if that’s all you have or you find yourself wanting these in February.
Putting the corn fritters together is as simple as making pancakes. You simply combine the dry ingredients, toss in the cilantro and corn, and form a well in the center for the wet ingredients. Sound familiar? The method is the same as your favorite batch of buttermilk flapjacks. The wet ingredients are milk and two eggs. It could not be more accessible, and easy to make.
From here, fry the fritters in the residual bacon grease. You want a pretty good amount of fat in the skillet. So don’t hesitate to add a little extra oil, if your pan is looking a little dry. Fry the fritters until crisp and golden on both sides. Take care when frying these fritters because corn does indeed pop. So use a splatter guard and do your best to stir clear of splashes.
Transfer the finished fritters to the oven alongside the bacon. Now, here’s where the timing comes into play. The fritters are not quite as resilient as the bacon when it comes to a keep-warm oven. They lose a bit of their crispiness over time. They still taste great but it’s not optimal. So from here on out we’re going to move quickly. At this point, it pays to have the lime pepper mayo premixed and your veg sliced. Mise en place is generally a good idea if you want a recipe to go smoothly and that is especially true when it comes to brunch and stir-fries.
Frying the eggs should be the last thing you do prior to assembling your stacks. Start with a single corn fritter and slather it with the lime pepper mayo. Top the mayo with two slices of tomato, some shaved radish, and a piece of bacon. I found it helpful to tear the bacon in two, it allows for more structural integrity. I realize this is a strange thing to look for in a breakfast. Top the stack with your freshly fried egg, garnish with microgreens, and dig in with abandon.
And that’s everything you need to know about these Corn Fritter Breakfast Stacks with Lime Pepper Mayo. They’re fun to make, easy to love, and they make a big impact when they arrive at the table. Basically, they’re perfect for breakfast, brunch, brinner, lupper, or whenever you damn well please.
Corn Fritter Breakfast Stacks with Lime Pepper Mayo
- 1 Large Cast Iron Skillet
- 1 non-stick skillet
- 8 strips bacon
- ½ cup mayo
- ½ lime juiced
- Fresh ground pepper
- 1 cup all-purpose flour
- 1 tsp granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 2 ears corn kernel cut from the cob
- ¼ cup fresh cilantro finely chopped
- 1 clove garlic minced
- ½ cup whole milk
- 6 large eggs divided
- neutral oil for frying
- 2-3 heirloom tomatoes sliced
- 5-7 radishes shaved
- ¼ cup micro-greens for sprinkling
- Place the bacon in a large cast-iron skillet over medium heat. Fry the bacon until crisp. Transfer the bacon to a plate lined with a paper towel and transfer it to a 150°F oven. Don't wipe out the skillet.8 strips bacon
- Place the mayo, lime juice, and pepper in a bowl and stir to combine. Chill until ready to serve.½ cup mayo, ½ lime, Fresh ground pepper
- In a large bowl whisk to combine the flour, sugar, baking powder, and salt. Add the corn, cilantro, and garlic and toss to coat them in the flour mixture. Form a well in the center and add the milk and two of the eggs. Beat the eggs into the milk and gradually integrate the dry ingredients into the wet until a batter forms.1 cup all-purpose flour, 1 tsp granulated sugar, 1 tsp baking powder, 1 tsp salt, 2 ears corn, ¼ cup fresh cilantro, 1 clove garlic, 6 large eggs, ½ cup whole milk
- Return the cast-iron skillet to the heat. Add enough oil to the bacon fat to give you a 1/4" of fat in the bottom of the skillet. Once the bacon fat is simmering, spoon the fritter batter into the hot skillet using a 1/4 cup measure as a guide. Work with 3-4 fritters at a time.neutral oil for frying
- Fry the fritters until golden on both sides, about 3 minutes per side. Transfer the fritters to a plate lined with a paper towel and place them in the oven next to the bacon. Repeat with the remaining batter.
- Heat a quarter-size amount of oil in a non-stick skillet until shimmering. Crack the remaining eggs into the skillet and sprinkle them with salt and pepper. Fry the eggs according to preference.6 large eggs
- Place a corn fritter in the center of a plate and slather it with the lime pepper mayo. Top the mayo with 2 tomato slices, shaved radish, and a piece of bacon torn in half. Place another corn fritter on top and repeat. Finish the stack with a fried egg. Repeat with the remaining fritters, eggs, and bacon and serve immediately.2-3 heirloom tomatoes, 5-7 radishes, ¼ cup micro-greens