I love this recipe. Quite a lot. It’s perfect for a Sunday brunch or a mid-week meal, it’s loved by kids and adults equally and leftover fritters make great lunchbox snacks. It’s full of fresh, light, summery ingredients but has the added bonus of bacon (which, let’s face it, makes every meal spectacular).
Corn Fritters with Bacon and Tomato Salsa
- 1 tsp lime juice
- 1/2 tbsp extra virgin olive oil
- 1 small handful of fresh coriander, leaves roughly chopped and stems finely chopped
- 1 avocado, skin and seed removed, flesh chopped
- 1 tomato, chopped
- 1/4 cup plain flour
- 1/4 cup self-raising flour
- 1/2 tsp baking powder
- 1 generous pinch of salt and pepper
- 1 egg
- 2/3 cup milk
- 2 spring onions, finely sliced
- 1/2 red chilli, finely chopped
- 1/2 cup frozen or fresh corn kernels
- 125g bacon
- In a small bowl whisk together the lime juice and extra virgin olive oil then add 1 quarter of the chopped coriander followed by the avocado and tomato. Gently stir together then set aside.
- In a large bowl whisk together the flours, baking powder, salt, pepper, egg and milk.
- When combined, stir in the spring onions, chilli, corn and remaining coriander.
- Heat a couple of tablespoons of cooking oil in a non-stick fry pan over a medium heat and dollop large spoonfuls of the batter in the oil.
- After a few minutes, the bottoms of the fritters should have browned.
- Flip the fritters and continue frying until cooked.
- Remove to a plate lined with paper towel to soak up any excess oil.
- Add a little extra oil to the pan if needed and fry the bacon until cooked to your liking.
- To serve place some fritters on a plate, lay the bacon on top then spoon over the salsa.