Corn fritters topped with mashed avocado, cherry tomato and bacon
Corn fritters topped with mashed avocado, cherry tomato and bacon
Ingredients
- 1 cup (160g) frozen corn kernels
- 3/4 cup (115g) self-raising flour
- 2 eggs, lightly whisked
- 1/3 cup (80ml) buttermilk
- 4 rashers shortcut bacon
- 1 tsp olive oil
- 1 ripe avocado, stone removed, peeled, mashed
- 200g cherry tomatoes, quartered
Instructions
- 1
Cook corn in a small saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well.
2 min - 2
Place the flour in a large bowl. Combine the eggs and buttermilk in a small bowl. Add to the flour and stir to combine. Add corn and stir to combine.
- 3
Heat a large frying pan over high heat. Add bacon and cook for 2 minutes each side or until crisp. Transfer to a plate.
2 min - 4
Heat oil in the pan (if required). Spoon four 2-tablespoonsful of corn mixture around the edge of the pan. Cook for 1-2 minutes or until bubbles have risen to the surface and fritters are golden underneath. Turn and cook for a further 1-2 minute or until just cooked through. Transfer to a plate. Repeat in another batch with remaining batter.
2 min - 5
Place corn fritters on serving plates. Dollop with avocado and top with bacon. Spoon over tomato and serve immediately.
