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Corn fritter with bacon and avocado salad

by wiki
5 July, 2021
in Dinner
0
Corn fritter with bacon and avocado salad
Corn fritter with bacon and avocado salad
 

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

0

Corn fritter with bacon and avocado salad

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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 1
    Use 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 2
    Heat 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 3
    Meanwhile, 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 4
    Use 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 5
    Drizzle 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
Tags: saladtomatoes
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