adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corn fritters with avocado salsa and bacon
Corn fritters with avocado salsa and bacon
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a delightful brunch treat with these easy, airy fritters - slice, snip, stir, fry!
Ingredients:
  • 3 small cobs corn
  • 6 spring onions
  • 1/2 bunch chives
  • 62.50 ml flat-leaf parsley leaves
  • 100g (2/3 cup) plain flour
  • 60g (1/3 cup) rice flour
  • 1.00 gm baking powder
  • 2 eggs
  • 160ml (2/3 cup) buttermilk
  • 21.20 gm lemon juice
  • 250g rashers middle-cut bacon
  • Vegetable oil, for shallow-frying
  • 1 large avocado
  • 8 cherry truss tomatoes
Instructions:
  • Peel back and discard husks and silks from cobs. Lay cobs flat and cut along the length to remove kernels. Repeat with remaining cobs to yield 2 cups kernels. Transfer kernels to a bowl.
  • Trim and discard roots from spring onions. Cut off 10cm of the green ends and discard. Snip spring onions and chives into 1cm lengths, then add to corn. Cut parsley into small pieces and add to the corn mixture. Gently stir to combine all ingredients.
  • Combine both flours, baking powder, and 1 teaspoon of salt by sifting them into a separate bowl. In a jug, mix eggs, buttermilk, and lemon juice until well combined. Create a well in the center of the dry ingredients, then slowly pour in the egg mixture while continuously whisking until batter is smooth. Gently fold in the corn mixture. Season with freshly ground black pepper and let it rest for 10 minutes before cooking.
  • For the salsa, start by discarding the avocado seed. Cut the avocado flesh into 1cm pieces and place in a large bowl. Remove the stems from the tomatoes, quarter them, and add to the bowl. Snip the chives into 1cm pieces using scissors and add to the bowl. Drizzle olive oil and lemon juice over the ingredients and gently toss to combine. Season with salt and freshly ground black pepper.
  • Preheat the oven to 120C and place paper towel on a plate. Heat a thin layer of vegetable oil in a large frying pan over medium heat. Using a 60ml (1/4 cup) measuring cup, scoop 3 level cupfuls of mixture (1 for each fritter) into the pan in 4 batches. Cook each side for about 4 minutes until golden and crisp. Transfer the fritters to the lined plate and keep warm in the oven.
  • For crispy bacon: Preheat the grill to high. Cover an oven tray with foil. Cut bacon in half widthwise and lay on the foil. Grill for 3 minutes or until crisp. Drain on a paper towel.
  • Serve by arranging 3 fritters on each plate, topping them with bacon rashers and a quarter of the salsa. Season with salt and pepper and serve with lemon wedges.

Similar Recipes