Corn fritters with smoked salmon and avocado salsa

November 15, 2012, 3:18 pm alexandra meyer Yahoo7

Comparing the breakfast classics in Australia to some of my favourites back home.

Corn fritters with smoked salmon and avocado salsa

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Looking at the differences between American and Australian cuisine I’ve realized that one of the major variations is the way we eat breakfast.

Australians have their coffee drowned in milk (otherwise known as a cappuccino or latte) with a few bites of banana bread…maybe some muesli and yoghurt. Breakfast isn’t exactly a big deal here. Sure, you have the ‘Big Brekkie’ at some places but your idea of a big brekkie ain’t got nothing on America.

No offense or anything, we’re just really proud of our breakfast making abilities.

Have you ever stepped foot in an IHOP? A Denny’s? Friendly’s? Shoney’s? Dunkin’ Donuts? Jack in the Box? Sonic? Arby’s?

Well, you’re missing out. But on the other hand your arteries are probably way less blocked than mine.

If Australia is really jumpin’ on the ‘Dude food’ train, they’re going to have to be educated in American breakfast.

American coffee. Don't judge, it was Christmastime.

The basic rules are as follows:

‘More’ is always ‘more.’

You should always ask yourself, what other kind of sauce/topping/bacon bits can I add to this dish?

There is no such thing as too much bacon.

Cooking bacon back home.

There is almost always a cheaper option.

Ah, Denny's.

If you have pancakes, they must also be accompanied by bacon and maple syrup.

Pop Quiz! What's missing here? Maple Syrup!!!

Waffles should be accompanied by cream and ice cream.

Biscuits should be accompanied by white sausage gravy.

Biscuits and gravy.

You can put three kinds of meat in a breakfast sandwich.

Denny's Grand Slam.

Eggs should be accompanied by a steak. Or two.

And so on….

Rule #24 If you can fit everything you’re eating on one plate, it’s not enough.

Christmas breakfast at the Meyer house. Note the variety of meat options.

It does amaze me that there are a number of popular American breakfast items that aren’t available in Australia. Maybe with this newfound love of American food they’ll start bringing more in. Because a) streaky bacon is not the same as American bacon and b) no one here has figured out how to make a bagel.

Since I clearly love breakfast back home far too much, I decided to make one of the Australian classics to see how it stacked up. I’m not going to lie, it was pretty good and I didn’t feel like I was going to die from a sodium overload afterwards. I think I’ll save the real American breakfasts for my trips back to the states; my body will thank me anyway.

Corn fritters with smoked salmon and avocado salsa
Makes 12

1 1/3 cup plain flour
1 cup self-rising flour
4 eggs, lightly beaten
1 cup milk
2 cups corn kernels, if you buy canned ones just drain them
1 cup grated cheddar cheese
1 tablespoon chopped coriander
3 teaspoons butter
200g sliced smoked salmon

For the salsa:
2 avocados, chopped
1/2 red onion, minced
Juice from 1/2 a lemon
1 tablespoon coriander

Sift the flours into a bowl. Combine the eggs and milk in a separate bowl. Gradually whisk egg mixture into flour until a stiff batter forms. Add corn, cheese and coriander. Stir to combine. Cover and set aside for twenty minutes.

Melt 1 teaspoon of the butter in a large, non-stick frying pan over medium-high heat. Using a bit less than ¼ cup of batter for each fritter, cook 2 for 3 minutes on each side or until crisp, golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining butter and batter to make 12 fritters.

For the salsa, combine all the ingredients and mix together.

Divide fritters between plates. Top with salmon, avocado salsa and coriander. Season with salt and pepper and serve.

Okay, that's more like an American-size helping of butter.

Flip when golden and crispy.

Homemade corn fritters.

Last week's post: Chicken sliders and mini apple pies

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