Bursting with Mexican flavours, this fritter is fast food at its tastiest.
Nutrition
3520 kj Energy
53g Fat Total
14g Saturated Fat
11g Fibre
36g Protein
61g Carbs (total)
All nutrition values are per serve
Corn fritter with bacon and avocado salad
Print RecipeIngredients
- 1 x 420g can creamed corn
- 2 eggs, lightly whisked
- 100g coarsely grated cheddar
- 115g (3/4 cup) self-raising flour
- 90ml extra virgin olive oil
- 275g rindless bacon rashers
- 100g mixed baby salad leaves
- 2 small ripe avocados, halved, stones removed, peeled, thinly sliced
- 150g semi-dried tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Step 1Use a fork to whisk together the corn, egg and cheddar in a bowl. Season with salt and pepper. Add the flour and use a wooden spoon to stir until the mixture is well combined.
- Step 2Heat a 20cm (base measurement) non-stick frying pan, with a lid, over low heat. Add 1 1/2 tablespoons of the oil and swirl the pan to coat the base and side. Add the corn mixture and spread evenly over the base. Cover and cook for 5 minutes or until the fritter is golden underneath.
- Step 3Meanwhile, preheat grill on medium. Brush a baking tray with 1 tablespoon of the remaining oil. Place the bacon, in a single layer, on the prepared tray. Cook under grill for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Coarsely chop. Combine the bacon, salad leaves, avocado and tomatoes in a large bowl.
- Step 4Use an egg lifter to gently transfer the fritter onto a large plate. Place the pan, upside-down, over the plate and invert the fritter back into the pan, uncooked-side down. Press down lightly to spread the fritter to the edge of the pan. Cook for a further 4 minutes or until the fritter is firm and cooked through.
- Step 5Drizzle the balsamic vinegar and remaining olive oil over the salad and toss to combine. Cut the fritter into wedges and serve with the salad
Notes
Lunch box tip: Wrap cooled fritter wedges in plastic wrap and store next to a cold drink. Cook’s tip: To make corn fritter canapes, cook tablespoonfuls of the mixture in a lightly greased non-stick frying pan over medium heat for 2 minutes each side or until golden.
- Author: Leanne Kitchen
- Image credit: Mark O’Meara
- Publication: Australian Good Taste
