Corn Fritters With Crispy Bacon, Roasted Tomatoes & Avocado

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 525 g fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels)
• 1 red onion, chopped
• 2 eggs
• handful of chopped coriander leaves
• 125 g plain flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil (for frying)
• 200 g smoked back bacon
• 100 g baby spinach leaves
• roasted tomato (see below)
• avocado salsa (see below)
• 4 small tomatoes, halved (preferably roma)
• generous drizzle extra-virgin olive oil
• 1 pinch dried herbs (optional)
• sea salt
• fresh ground black pepper
• 2 ripe avocados, stones removed and diced
• handful of chopped coriander leaves
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 2 tablespoons finely chopped spring onions
• 1 tomato, quartered seeded and finely sliced
• 1 teaspoon chili paste (optional)
• sea salt

Recipe

• 1 tomatoes& bacon.
• 2 start with the tomatoes: preheat the oven to 180°c cut each tomato in half lengthwise. place on a roasting tray, cut side up. drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). roast for 20-30 minutes. for the final 10 mins - move the tomatoes to bottom rack and turn the grill on. lay out your rashers of bacon (suggest 2 per person) a grilling rack. grill until crisp and crunchy turning regularly. watch carefully to ensure bacon doesnt burn. ideally bacon should be stiff and can practically be snapped like a biscuit. remove both bacon and tomatoes and put aside. turn oven down to 120°c (for keeping corn fritters warm whilst cooking).
• 3 corn fritters.
• 4 place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. this is an important step! whizzing the corn up in this way gives the binding agents a distinct corn flavour which i find lacking in other fritters which do not do this. i believe this is one of the secrets that make bill's fritters so damn good! place in a large bowl, add the remaining corn and stir to combine.
• 5 heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. when the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
• 6 drain on paper towels and keep warm in the oven while you are making the rest of the cakes. serve with the avocado salsa.
• 7 avocado salsa.
• 8 place all the ingredients in a bowl and stir very gently to combine. season well.
• 9 to serve.
• 10 create stacks of the various elements in any combination you wish (see picture above). place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. top with avocado salsa and drizzle with olive oil.
• 11 yum!