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Crunchy corn fritters with sticky bacon jam recipe
Crunchy corn fritters with sticky bacon jam recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savory corn fritters with flavorful curry powder and irresistible sticky bacon jam. Perfect for any meal, these fritters are a must-try!
Ingredients:
  • 250g cocktail truss tomatoes
  • 150g (1 cup) plain flour
  • 5.00 gm Keen’s Traditional Curry Powder
  • 420g can corn kernels, drained
  • 150g haloumi, coarsely grated
  • 150g (1 cup) frozen baby peas, thawed
  • 1 egg, lightly whisked
  • 185ml (3⁄4 cup) milk
  • Vegetable oil, to shallow fry
  • 1 ⁄2 avocado, cut into 4 wedges
  • Baby spinach, to serve
  • 300g rindless bacon rashers, cut into thin strips
  • 1 red onion, finely chopped
  • 140g (2⁄3 cup, firmly packed) brown sugar
  • 80ml (1 ⁄3 cup) apple cider vinegar
  • 80ml (1 ⁄ 3 cup) maple syrup
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and line a baking tray with baking paper.
  • Spread the tomatoes on a baking tray and roast until they are soft and tender, about 10-15 minutes.
  • To prepare the bacon jam, begin by heating oil in a frying pan over medium-high heat. Cook bacon and onion together, stirring occasionally, for 10 minutes until they turn golden. Next, add sugar, cider vinegar, and maple syrup. Continue cooking and stirring for another 10 minutes until the mixture thickens slightly. Finally, remove the pan from the heat and let the jam cool and thicken before using.
  • In a large bowl, mix the flour and curry powder. Add the corn, haloumi, and peas, toss to combine. Pour in the egg and milk, stir until well mixed.
  • Heat a generous amount of oil in a large frying pan over medium-high heat. Scoop 1⁄4 cup of the corn mixture into the pan at a time, cooking each batch for 2-3 minutes per side until golden. Place the cooked fritters on a paper towel-lined tray to drain.
  • Plate the fritters and generously layer with bacon jam, roasted tomatoes, ripe avocado, and fresh spinach.

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