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Sweet corn fritters with maple bacon and avocado cream
( SERVES 4 )

NZ Woman's Weekly

4.7 / 5 FROM 3

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.

Ingredients

1¼ cups	Self raising flour
1	Spring onion, finely sliced
1 bunch	Coriander, small, finely chopped
1 cup	Corn kernels, raw and sweet, or in winter use canned
2	Eggs
1 cup	Milk, warmed
1 tsp	Baking soda
40 g	Butter, melted
1 drizzle	Rice bran oil, for cooking
8 rashers	Streaky bacon
1 drizzle	Maple syrup
1	Avocado
2 Tbsp	Lemon juice
1 Tbsp	Sour cream

Directions

In a large bowl, combine the flour, onion, coriander, corn and seasoning, and toss well to coat the ingredients in the flour.
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.
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.
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.
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.