Ingredients
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1 cup (160g) frozen corn kernels
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3/4 cup (115g) self-raising flour
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2 eggs, lightly whisked
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1/3 cup (80ml) buttermilk
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4 rashersshortcut bacon
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1 tsp olive oil
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1 ripe avocado, stone removed, peeled, mashed
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200g cherry tomatoes, quartered
Method
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1Cook corn in a small saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well.
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2Place the flour in a large bowl. Combine the eggs and buttermilk in a small bowl. Add to the flour and stir to combine. Add corn and stir to combine.
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3Heat a large frying pan over high heat. Add bacon and cook for 2 minutes each side or until crisp. Transfer to a plate.
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4Heat oil in the pan (if required). Spoon four 2-tablespoonsful of corn mixture around the edge of the pan. Cook for 1-2 minutes or until bubbles have risen to the surface and fritters are golden underneath. Turn and cook for a further 1-2 minute or until just cooked through. Transfer to a plate. Repeat in another batch with remaining batter.
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5Place corn fritters on serving plates. Dollop with avocado and top with bacon. Spoon over tomato and serve immediately.
Source: taste.com.au
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