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Bacon and corn fritters
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Prep sweet corn cakes in advance for a quick and delicious meal, served with zesty salsa.
Ingredients:
  • 125g bacon rashers, rind removed, coarsely chopped
  • 4 shallots, ends trimmed, thinly sliced
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 1 x 420g can corn kernels, rinsed, drained
  • 115g (3/4 cup) plain flour
  • 3 eggs, lightly whisked
  • 20.60 gm milk
  • 40.00 ml chopped fresh coriander
  • 1 tomato, deseeded, finely chopped
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 1/2 small red onion, finely chopped
  • 1 small fresh red chilli, finely chopped
  • 21.00 gm fresh lemon juice
  • 20.00 ml chopped fresh coriander
Instructions:
  • In a non-stick frying pan over medium heat, warm 1 teaspoon of oil. Cook the bacon for 2 minutes or until lightly browned, stirring occasionally. Add shallot and capsicum, and cook for 1 minute until capsicum is soft. Transfer everything to a bowl and mix in the corn, flour, egg, milk, and coriander. Season with salt and pepper.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil. Spoon three 1/4-cupful portions of the corn mixture into the pan, flattening slightly. Cook each side for 2 minutes until golden and cooked through. Repeat with the remaining corn mixture in 3 more batches, reheating the pan between each batch.
  • Create a delicious tomato & avocado salsa by mixing together tomato, avocado, onion, chili, lemon juice, oil, and coriander in a small bowl. Enjoy it with the fritters.

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