I discovered the magic of sweet, savoury and salty. I should have known. Coming from a chinese background, many of our snacks and dishes are sweet and savoury. However, it is only recently that I tasted bacon with maple syrup and was wow by it.
Corn fritters in shops are usually made of flour. Attempting to eat cleaner, I substituted it with almond meal instead. Corn is not exactly paleo- but I’m not really a strict paleo eater. It’s a lifestyle guideline about eating clean and fresh that appeals to me. I love corn and the sweetness of it (probably a vegetable with too much sugar, but it’s ok occasionally). Surprisingly, the almond meal provided it a little fluff and texture. I added baking soda so that the mixture is slightly lighter.
Crisp bacon, syrup and corn fritters together? A light but fulfilling lunch. I’m not that fearful of fat anymore- but try to make sure that my meat is grass fed and organic as much as possible.
Maple syrup is sugar but probably the lesser of the evil as it is less processed. We bought some back from US where it is so much easier to find maple syrup than Australia! We managed to obtain Grade A- I think it means purer? Amazing stuff. A drizzle is more than enough.
Corn Fritters with Bacon and Maple Syrup (Makes around 8 fritters)
1 cup of almond meal
1 chili chopped
1 tsp of garlic
1.5 cups of corn kernels
1/2 cup of almond milk
6 slices of bacon- free ranged
drizzle of maple syrup
Mix almond meal, eggs, chill, garlic, corn kernels and milk together. Heat pan with coconut oil. Spoon mixture into pan. Turn after 3-5 minutes. Cook till done.
Mean while in another pan, sizzle bacon till crisp.
Serve fritters with bacon and syrup.