Corn Fritters with Tomato and Avocado Salsa

Ingredients

420 g can creamed corn
420 g can corn kernels, rinsed, drained
2 eggs, lightly whisked
1 cup (150 g) self-raising flour
1/4 cup (60mL) milk
1 Tbs olive oil
4 bacon rashers
200 g cherry tomatoes, quartered
1 avocado, stoned, peeled, coarsely chopped
1 Tbs lime juice

Method

Combine creamed corn, corn kernels and egg in a large bowl. Add flour and stir to combine. Stir in the milk. Season.

Heat 1 tablespoon 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 minutes or until bubbles appear on the surface. Turn and cook for a further 2 minutes 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 minutes 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.

Credits: Coles

Photo Credits: Coles