Corn and bacon fritteres with spicy salsa

  • By
  • Lou
  • on December 20, 2011
Corn and bacon fritteres with spicy salsa

I have put bacon in this but you can leave it out of a vegetarian option.

Method

Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Heat a frying pan over high heat. Add baconthen after 2 mins add shallots and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.

Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon mix, and stir to combine. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 1/3-cup portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.

To make the salsa, combine the avocado, tomato,onion, coriander, chilli and lime juice in a bowl. Taste and season with salt and pepper.

Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.

Ingredients

  • 3 cupsfrozen corn kernels
  • 2 bacon rashers, rind and excess fat trimmed, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 4 shallots finely chopped
  • 2 eggs, lightly whisked
  • 3/4 cupself-raising flour
  • 2 Tbs milk
  • Salt & freshly ground black pepper
  • 2 tbs Olive oil
  • 1 ripe avocado, halved, stone removed, peeled, chopped
  • 1 ripe tomato, finely chopped
  • 1small red onion,chopped finely
  • 2 tbs coarsely chopped fresh coriander
  • 1 red chilli finely chopped
  • 1/2 fresh lime- juice
  • Mixed salad leaves, to serve

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