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Corn Fritters Breakfast Stacks with Lime Pepper Mayo

Corn Fritter Breakfast Stacks with Lime Pepper Mayo

These Corn Fritter Breakfast Stacks feature crisp corn fritters topped with a zippy lime pepper mayo, tomatoes, bacon, and radish and finished with a crispy fried egg.
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, brunch
Servings 4

Equipment

  • 1 Large Cast Iron Skillet
  • 1 non-stick skillet

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword bacon, corn, eggs, heirloom tomatoes, mayo