Bacon corn fritters with avocado salsa
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- Prep time: 10 mins Cook time: 25 mins
- 4 servings
Ingredients
250g Farmland thin sliced streaky bacon
Bacon corn fritters:
½ cup self raising flour
2 free range eggs
300g corn kernels (fresh, thawed from frozen, or canned)
⅓ cup Superb Herb coriander, chopped
1 spring onion, thinly sliced
Salt & pepper
Olivado avocado cooking oil, for frying
Avocado salsa:
2 NZ Avocados, scooped & diced
3 nectarines or other stone fruit, stone removed & diced
¼ red onion, finely diced
1 garlic clove, crushed
1 chilli, finely chopped (optional)
¼ cup lime juice
½ cup Superb Herb coriander, roughly chopped
Salt, to taste
Method
Corn fritters are a summer essential. Ours are extra delicious with bacon and served with a chunky avocado salsa. These are easy to pack up for a picnic at the beach. If you’re bacon obsessed like we are, then feel free to fry up some extra rashers to serve on the side.
- Preheat the grill to high (230°C). Lay bacon rashers on a lined baking tray and grill for 5 minutes, turning halfway, until cooked and crispy. Set half aside (to serve with corn fritters) and finely chop the other half.
- In a large bowl mix all avocado salsa ingredients together. Season to taste, then set aside.
- For bacon corn fritters: add eggs and half the corn to a blender and blend until smooth (or add to a bowl and use a stick blender). Pour into a large bowl and fold in flour, remaining corn, chopped cooked bacon, coriander and spring onion. Liberally season with salt and pepper.
- Heat a generous drizzle of oil in a large nonstick frying pan over medium heat. Add ladles of fritter batter, smoothing out each amount to a flat fritter shape. Fry each fritter for 3 minutes each side, until browned and cooked through. Work in batches, adding oil when necessary.
- Serve fritters with avocado salsa and extra bacon. Yum!
-For gluten free diets simply swap the flour for gluten free self raising flour.
-The avocado salsa is also delicious on tacos, or served with fish and chicken.