Ingredients
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525 g fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels)
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1 red onion, chopped
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2 eggs
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handful of chopped coriander leaves
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125 g plain flour
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1 teaspoon baking powder
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sea salt
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fresh ground black pepper
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vegetable oil (for frying)
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200 g smoked back bacon
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100 g baby spinach leaves
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roasted tomatoes (see below)
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avocado salsa (see below)
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4 small tomatoes, halved (preferably Roma)
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generous drizzle extra-virgin olive oil
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1 pinch dried herbs
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sea salt
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2 ripe avocados, stones removed and diced
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handful of chopped coriander leaves
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2 tablespoons lemon juice or 2 tablespoons lime juice
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2 tablespoons finely chopped spring onions
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1 tomatoes, quartered seeded and finely sliced
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fresh ground black pepper
Instructions
- Tomatoes& Bacon.
- 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) onto 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).
- Corn Fritters.
- 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.
- 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.
- Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
- Avocado salsa.
- Place all the ingredients in a bowl and stir very gently to combine. Season well.
- To serve.
- 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.
- YUM!