Bacon corn fritters with avocado salsa

Corn fritters are a summer essential. Ours are extra delicious with bacon and served with a chunky avocado salsa. These are easy to pack up for a picnic at the beach. If you’re bacon obsessed like we are, then feel free to fry up some extra rashers to serve on the side.

250 g thin sliced streaky bacon

Bacon corn fritters:

½ cup self raising flour [or gluten free self raising flour]

2 free range eggs

300 g corn kernels (fresh, thawed from frozen, or canned)

⅓ cup coriander, chopped

1 spring onion, thinly sliced

Salt & pepper

avocado cooking oil, for frying

Avocado salsa:

2 scooped & diced

3 nectarines or other stone fruit, stone removed & diced

¼ red onion, finely diced

1 garlic clove, crushed

1 chilli, finely chopped (optional)

¼ cup lime juice

½ cup coriander, roughly chopped

Salt, to taste

Preheat the grill to high (230°C). Lay bacon rashers on a lined baking tray and grill for 5 minutes, turning halfway, until cooked and crispy. Set half aside (to serve with corn fritters) and finely chop the other half.

In a large bowl mix all avocado salsa ingredients together. Season to taste, then set aside.

For bacon corn fritters: add eggs and half the corn to a blender and blend until smooth (or add to a bowl and use a stick blender). Pour into a large bowl and fold in flour and remaining corn, chopped cooked bacon, coriander and spring onion. Liberally season with salt and pepper.

Serve fritters with avocado salsa and extra bacon. Yum!

Tips:
For gluten free diets simply swap the flour for gluten free self raising flour.
The avocado salsa is also delicious on tacos, or served with fish and chicken.

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Bacon corn fritters with avocado salsa