A delightful twist on classic corn fritters, paired with crispy bacon and a refreshing avocado salsa.
Preheat the oven to 180°C and slice the tomatoes in half.
Roasting the tomatoes enhances their natural sweetness.
Place the tomatoes on an oven tray, drizzle with olive oil, and season with dried herbs, salt, and pepper.
Use parchment paper to prevent sticking.
Roast the tomatoes in the oven for 20 minutes.
Check occasionally to avoid over-roasting.
Lay the bacon slices on a grill rack and grill until crispy.
Turn the bacon halfway through for even crispiness.
Combine half the corn, onion, eggs, coriander, flour, baking powder, salt, and pepper in a food processor and blend until smooth.
Blending the corn gives the fritters a creamy texture.
Mix the blended mixture with the remaining corn in a bowl.
Fold gently to keep the batter airy.
Heat oil in a frying pan and spoon batter to form fritters. Cook each side for 2 minutes until golden.
Cook in batches to avoid overcrowding the pan.
Combine avocado, coriander, lime juice, spring onion, and salt in a bowl for the salsa.
Mix gently to keep the avocado pieces intact.
Assemble the fritters, bacon, roasted tomatoes, and salsa on a plate.
Layer attractively for a visually appealing presentation.
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