Corn Fritter with Bacon & Avocado Salad

I’ll be the first to admit that creamed corn isn’t a staple you’ll find in my pantry. I much prefer corn on the cob but I do like corn fritters. Corn is a good source of vitamin B1 (thiamin), vitamin C, folate and a good source for dietary fiber. Corn is thought to have originated in either Mexico or Central America and its earliest traces of meal made from corn dates back about 7,000 years. An easy dish to have on the dinner table in less than 20 minutes.

Serves 4
recipe from Australian Good Taste magazine

420g can creamed corn
2 eggs, lightly whisked
100g coarsely grated cheddar
3/4 cup self-raising flour
90ml extra virgin olive oil
200g bacon
100g mixed baby salad leaves
1 avocado, halved, stone removed, peeled and chopped
150g semi-dried tomatoes, roughly chopped
1 tablespoon balsamic vinegar

Use a fork to whisk together the corn, egg and cheddar in a bowl. Season with salt and pepper. Add the flour and use a wooden spoon to stir until the mixture is well combined. Heat a 20cm (base measurement) non-stick frying pan, with a lid, over low heat. Add 1 1/2 tablespoons of the olive oil and swirl the pan to coat the base and side. Add the corn mixture and spread evenly over the base. Cover and cook for 5 minutes or until the fritter is golden underneath.

Meanwhile, preheat grill on medium. Place the bacon, in a single layer, on a tray and cook under grill for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Coarsely chop. Combine the bacon, salad leaves, avocado and tomatoes in a large bowl. Use an egg lifter to gently transfer the fritter onto a large plate. Place the pan, upside down, over the plate and invert the fritter back into the pan, uncooked-side down. Press down lightly to spread the fritter to the edge of the pan. Cook for a further 4 minutes or until the fritter is firm and cooked through.

Drizzle the balsamic vinegar and remaining olive oil over the salad and toss to combine. Cut the fritter into wedges and serve with the salad.

The Culinary Chase’s Note: I followed ‘some’ of the cooking instructions for the fritter. I didn’t turn it over instead I put it under the grill for about 2 minutes (like you would for a frittata) until it turns golden brown. Don’t worry about the handle of your pan, just cover it with tin foil to protect it. AND, I forgot to cover the fritter with a lid plus I used my microwave to crisp up the bacon. So, all in all, I think the fritter turned out just fine. The taste was great and it was like eating into a moist muffin.