Corn fritters with bacon and avocado salsa

These delicious corn fritters are a popular breakfast recipe, tasty when eaten alone, and even more delicious with the addition of bacon and avocado salsa!

Ingredients

1/2 cup gluten-free plain flour (or regular plain flour)

1/2 teaspoon baking powder

Pinch sea salt

1/4 cup full-fat milk

1/4 lemon, juiced

1 egg

1 large corn cob, husks removed, kernels sliced

1 small red chilli, deseeded and finely chopped

1/4 cup coriander leaves, finely chopped

freshly ground black pepper, to taste

2 rashers of bacon, cut into strips lengthways

10g butter

2 teaspoons olive oil.

Avocado salsa

1/2 small avocado, cubed

1 large (200g) tomato, finely chopped

1/4 lemon, juiced

Pinch of sea salt

1/2 cup fresh coriander leaves, finely chopped.

Directions

STEP 1. Sift flour, baking powder and salt into a mixing bowl. In a separate bowl (or jug) whisk milk, lemon juice and egg. Make a well in the centre of the dry ingredients. Whisking continuously, pour egg mixture into the well until the batter is smooth. Fold through corn, chilli and coriander. Season with cracked black pepper. Rest for 10 minutes. 

STEP 2. Meanwhile to cook bacon, preheat grill to high. Line an oven tray with foil. Place bacon on lined tray and grill for 5 minutes or until crisp. Drain on paper towel. 

STEP 3. To make Avocado Salsa combine all ingredients and set aside. 

STEP 4. Melt half the butter and oil in a medium frying pan. Add ¼ cupfuls of mixture to pan (one for each fritter). Cook for 4 minutes each side or until golden crisp. Repeat with remaining butter, oil and batter. You should make four fritters.

STEP 5. This dish serves two. If you're also having for breakfast tomorrow, store half the fritters, avocado salsa and bacon in a container and reheat in the morning. 

Notes:

Dairy-free option: Cook fritters in coconut oil instead of butter. Paleo option: Use arrowroot or tapioca flour instead of plain flour