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Corn, bacon and capsicum fritters with avocado salsa
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Delicious corn, bacon, and capsicum fritters - perfect for lunchboxes!
Ingredients:
  • 290g (2 cups) frozen corn kernels
  • 2 bacon rashers, rind and excess fat trimmed, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 2 eggs, lightly whisked
  • 115g (3/4 cup) self-raising flour
  • 80ml (1/3 cup) milk
  • Salt & freshly ground black pepper
  • 36.80 gm vegetable oil
  • 1 ripe avocado, halved, stone removed, peeled, chopped
  • 1 ripe tomato, finely chopped
  • 40.00 ml coarsely chopped fresh coriander
  • 21.00 gm fresh lime juice
  • Mixed salad leaves, to serve
Instructions:
  • Boil corn in a saucepan for 2 minutes until tender. Then, cool it under cold running water and drain well.
  • Heat a frying pan over high heat until sizzling hot. Add bacon and capsicum and cook, stirring occasionally, for 5 minutes or until they turn beautifully golden brown. Remove from heat.
  • In a bowl, mix together the egg and flour. Slowly pour in the milk. Add corn, bacon, and capsicum, stirring until well combined. Season with salt and pepper to taste.
  • In a large non-stick frying pan, heat half of the oil over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook each side for 2-3 minutes until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and corn mixture, making sure to reheat the pan between batches.
  • Prepare a flavorful salsa by mixing together ripe avocado, juicy tomato, fresh coriander, and zesty lime juice in a bowl. Adjust seasoning with a sprinkle of salt and pepper to taste.
  • Arrange the fritters on plates, generously top with salsa, and serve with a side of mixed salad leaves, if desired.

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