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To make the almond miso, place 1 tbs vinegar and caster sugar in a saucepan over medium heat and cook, stirring, until sugar dissolves. Stand to cool slightly, then place vinegar mixture, almonds, miso and butter in a blender and whiz until well combined. Transfer to a bowl and set aside.
To make the bacon chilli caramel, place palm sugar and 100ml water in a small saucepan and bring to the boil. Reduce to a simmer and cook, without stirring, for 5 minutes, or until reduced slightly. Stir through chilli and remaining 2 tsp vinegar, and cook, stirring occasionally, for 6-8 minutes, until thickened slightly. Remove from heat. Place bacon in a large frypan over high heat. When hot, cook for 1-2 minutes each side, until golden. Transfer to chopping board, chop and stir through caramel.
To make the fritters, combine corn kernels, flour, baking powder, cumin, chopped shallot, coriander stems, beaten whole eggs, 2 tsp salt flakes and a pinch of freshly ground black pepper in a bowl. Fold through egg white. Heat 1cm oil in a non-stick frypan over medium heat. In batches, place ⅓ cup measures of batter in pan. Spread slightly and cook for 3 minutes each side or until golden and cooked through.
Serve fritters with bacon chilli caramel, almond miso, avocado, coriander leaves and shredded shallot.