Corn and Bacon Fritters with Avocado Dressing
Main
Ingredients
125 grams rindless thick bacon slices, chopped coursely
125 gram canned corn kernels, rinsed, drained
2 cloves garlic, crushed
400 grams ripe tomatoes, chopped finely
2 tablespoons chopped fresh chives
2 egg
1/3 cup (80ml) milk
1 cup (150g) spelt flour
½ teaspoon baking powder
1 medium avocado (250g)
1/2 cup whole-egg mayonnaise (150g)
1 tablespoon lemon juice
1 clove garlic, crushed, extra
2 tablespoons olive oil
1 large fennel bulb (550g), sliced thinly
1 tablespoon chopped fresh chives, extra
Description
These corn fritters are tasty and simple and served with a creamy avocado dressing and a fresh shaved fennel salad for a complete meal. These will be sure to leave everyone at the dinner table full and satisfied.
Directions
Heat a large, non-stick frying pan over high heat; cook bacon until golden and crisp. Transfer to a large bowl.
Add corn, garlic, tomato, paprika, chives, egg and milk; stir to combine. Add combined sifted flour and baking powder; season and stir to combine. Stand mixture for
10 minutes.
Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
Heat oil in same frying pan over medium heat. Spoon 2 tablespoonfuls of batter into pan; cook for 2 minutes or until bubbles appear. Turn fritters; cook until other side is lightly browned. Repeat with remaining mixture to make 8 fritters in total.
Combine fennel and extra chives in a small bowl. Season.
Serve fritters with fennel salad, avocado mixture and lemon halves, if you like.
Notes
If you’d rather cook fresh corn, the easiest way is to coat the cob lightly with cooking-oil spray, then cook it over the barbecue or on a griddle pan, turning the cob until it’s lightly charred all over. Then, place the cob on a board and slice off the kernels.