Recipe printed from



Smokehouse 220 Applewood Smoked Bacon BBQ Sauce 1 cup
Peppered Bacon, cooked 8 slices
Avocado Pulp or Guacamole 2 cups
Cherry Tomatoes, halved 1 cup
Arugula or Mesclun Mix 2 cups
Sweet Corn Ears, to yield 3 cups of kernels 6-8 ears
Eggs, lightly beaten 3 ea.
Milk 3 tbsp.
Green Onions, thinly sliced 4 ea.
Chives, minced 2 tbsp.
All-Purpose Flour ⅓ cup
Salt & Freshly Grounded Pepper To taste


  1. Working over a large bowl, slice the tops of the kernels off the corn, then reverse your knife and press out the milk.
  2. Combine kernels and scraping with eggs, milk, green onions, and chives.
  3. Add flour and mix until well combined. Season to taste with salt and pepper.
  4. Heat oil in large skillet. When oil is hot add a scant ¼ cup batter to the skillet and then quickly smooth the batter out to a circle.
  5. Cook for 2 minutes, turn and cook an additional 2 minutes or until brown and crispy all over.
  6. Remove and repeat with the remaining batter.
  7. Keep fritters warm in a low oven.
  8. Layer warm fritters with avocado pulp, bacon, tomatoes, and arugula.
  9. Drizzle with Applewood Smoked Bacon BBQ Sauce just before serving.



Sweet and tangy flavor with rich notes of savory bacon and fruit

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