NZ Woman's Weekly

Sweet corn fritters with maple bacon & avocado cream

Sweet corn fritters with maple bacon & avocado cream
  • Meal Type

  • Servings

  • Courses

    Quick lunch

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.

  • 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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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