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Corn fritters topped with mashed avocado, cherry tomato and bacon

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 cup (160g) frozen corn kernels
  • 3/4 cup (115g) self-raising flour
  • 2 eggs, lightly whisked
  • 1/3 cup (80ml) buttermilk
  • 4 rashersshortcut bacon
  • 1 tsp olive oil
  • 1 ripe avocado, stone removed, peeled, mashed
  • 200g cherry tomatoes, quartered


  • 1
    Cook corn in a small saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well.
  • 2
    Place 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.
  • 3
    Heat a large frying pan over high heat. Add bacon and cook for 2 minutes each side or until crisp. Transfer to a plate.
  • 4
    Heat 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.
  • 5
    Place 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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