Fluffy and full of flavour, this makes an easy and impressive brunch dish or a light supper to be enjoyed with a glass of wine.
Adding a drizzle of maple syrup to the bacon really brings out the smokiness.
- 1¼ cups self-raising flour
- 1 spring onion, finely sliced
- 1 small bunch coriander, finely chopped
- 1 cup raw sweet corn kernels
- Salt and cracked pepper
- 2 eggs
- 1 cup milk, warmed
- 1 tsp baking soda
- 40g butter, melted
- Rice bran oil, for cooking
- 8 rashers streaky bacon
- Maple syrup
- 1 avocado
- 2 tbsp lemon juice
- 1 tbsp sour cream
1 In a large bowl, combine the flour, onion, coriander, corn and seasoning, and toss well to coat the ingredients in the flour.
2 In a separate bowl, whisk the eggs. Mix milk with baking soda and butter, then add to eggs. Gently fold wet ingredients into dry to make a spoonable batter.
3 Heat a little of the rice bran oil in a frying pan and add spoonfuls of the corn mixture. Cook for 2-3 minutes each side until golden and puffed. Set aside in a warm oven while cooking the remaining mixture.
4 Meanwhile, spread the bacon on a lined tray. Brush with maple syrup and season with pepper. Grill for 4-5 minutes until crispy or done to your liking.
5 Combine the avocado and lemon juice, and mash together until smooth, then mix in the sour cream and season to taste. Serve the fritters in a stack with crispy bacon on the side and a dollop of avocado cream.