Description
Corn Fritter Breakfast Sandwiches: Crispy sweet corn fritters layered with fluffy eggs and fresh toppings for a craveworthy morning bite.
Ingredients
Scale
- For the corn fritters:
- 1½ cups corn kernels (fresh or frozen)
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup milk
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green onions
- 2 tbsp oil for cooking
- For the sandwiches:
- 4 large eggs
- 4 corn fritters (from above)
- 1 avocado, sliced
- ½ cup arugula
- Salt and pepper to taste
Instructions
- In a bowl, mix corn, flour, egg, milk, baking powder, salt, pepper, and green onions.
- Heat oil in a skillet over medium heat.
- Scoop batter into the pan and flatten lightly. Cook 3–4 minutes per side until golden and crispy. Set aside.
- In the same skillet, cook eggs to your preference (fried or scrambled).
- To assemble, place one fritter on the bottom, top with egg, avocado slices, and arugula.
- Season lightly with salt and pepper, then top with another fritter.
- Serve warm.
Notes
- Fritters can be cooked in batches and stored; reheat in a skillet before serving.
- For a crisper fritter, cook a little longer on each side.
- Lightly squeeze lemon juice on avocado to help prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 320
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 186 mg
Keywords: Corn fritter breakfast sandwich, corn fritters, avocado breakfast sandwich, eggs, arugula, breakfast ideas, easy brunch