Corn fritters with tomato and avocado salsa
Corn fritters are always a hit, especially when paired with bacon and a tangy tomato and avocado salsa.
- 420g can creamed corn
- 420g can corn kernels, rinsed, drained
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1 cup (150g) self-raising flour
- 1/4 cup (60ml) milk
- 1 tbs olive oil
- 4 bacon rashers
- 200g cherry tomatoes, quartered
- 1 avocado, stoned, peeled, coarsely chopped
- 1 tbs lime juice
Combine creamed corn, corn kernels and egg in a large bowl. Add flour and stir to combine. Stir in the milk. Season.
Heat 1 tsp of the oil in a large non-stick frying pan over medium-low heat. Spoon three 1/4-cup portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until golden and cooked through. Transfer to a plate. Cover with foil. Repeat, in 3 more batches, with remaining oil and mixture.
Increase heat to high. Cook the bacon in the pan for 2 mins each side or until crisp. Transfer to a plate lined with paper towel.
Combine the tomato, avocado and lime juice in a small bowl. Season.
Divide the fritters and bacon among serving plates. Top with the tomato mixture. Season with pepper.