Corn Fritters with Avocado Salsa and Bacon | Pika Chakula

Corn Fritters with Avocado Salsa and Bacon

2013-12-06

Make brunch for your family with these light and fluffy fritters. They’re super simple to make – just slice, snip, stir and fry.

Preparation time: 20 minutesCooking time: 15 minutesServes: 4

Ingredients:

3 small cobs corn
6 spring onions
1/2 bunch chives
1/4 cup flat-leaf parsley leaves
100g (2/3 cup) plain flour
60g (1/3 cup) rice flour
1/4 tsp baking powder
2 eggs
160ml (2/3 cup) buttermilk
2 tsp lemon juice
250g rashers middle-cut bacon
Vegetable oil, for shallow-frying
Lemon wedges, to serve

Avocado and tomato salsa

1 large avocado
8 cherry truss tomatoes
1/2 bunch chives
1 tbs olive oil
2 tsp lemon juice

Method:

Remove and discard husks and silks from cobs. Lay cobs flat. Carefully cut along the length of the cob to remove kernels. Repeat with remaining cobs. You will need 2 cups kernels. Place kernels in a bowl.

Using scissors, snip off the roots of each spring onion and discard. Snip 10cm off the green end of each spring onion and discard. Snip spring onions and chives into 1cm lengths and add to corn. Snip parsley into small pieces and add to corn mixture. Gently stir to combine.Sift both flours, baking powder and 1 tsp salt into a separate bowl. Crack eggs into a jug, add buttermilk and lemon juice, and whisk until well combined. Make a well (hollow area) in the centre of dry ingredients. Whisking continuously, pour egg mixture into well until batter is smooth. Add corn mixture and stir to combine. Season with freshly ground black pepper and rest for 10 minutes.Step 4Meanwhile, to make salsa, remove and discard avocado seed (see note). Cut avocado flesh into 1cm pieces and turn out in a large bowl. Remove stems from tomatoes and cut into quarters and add to bowl. Using scissors, snip chives into 1cm pieces and add to bowl. Drizzle over olive oil and lemon juice and toss gently to combine. Season with salt and freshly ground black pepper.

Preheat oven to 120C and line a plate with paper towel. Heat a thin layer of vegetable oil in a large frying pan over medium heat. Working in 4 batches, use a 60ml (1/4 cup) measuring cup to scoop 3 level cupfuls of mixture (1 for each fritter) into pan. Cook for 4 minutes each side or until golden and crisp. Transfer to lined plate and keep warm in oven.Step 6To cook bacon: Preheat grill to high. Line an oven tray with foil. Cut bacon in half widthwise and place on lined tray. Grill for 3 minutes or until crisp. Drain on paper towel.

To serve: Place 3 fritters on each plate, then top with bacon rashers and one-quarter of salsa. Season with salt and pepper, then serve with lemon wedges.

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