3520 kj Energy
53g Fat Total
14g Saturated Fat
61g Carbs (total)
Corn fritter with bacon and avocado saladPrint Recipe
- 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
- 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
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