Corn Fritters With Crispy Bacon Roasted Tomatoes Avocado Recipes

Steps:

• Tomatoes& Bacon.
• Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking).
• Corn Fritters.
• Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
• Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
• Avocado salsa.
• Place all the ingredients in a bowl and stir very gently to combine. Season well.
• To serve.
• Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
• YUM!

Steps:

• In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese. Mix until well combined. Heat 1/4 cup of oil in a nonstick skillet over medium heat. Working in batches, spoon a heaping tablespoons of the batter into the hot oil. Cook until crisp and golden brown, about 2 to 3 minutes per side.
• In a medium bowl combine 2 tablespoons of the pesto, with 1/2 cup shredded cheese, season with salt and pepper, to taste. Put a tablespoon of the pesto and cheese onto each of the corn fritters and top each with a tomato half. Transfer to a platter and serve.

Steps:

• Heat the oven to 250F and arrange a rack in the middle.
• Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand one ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob to get another row. Using the back of a knife scrape along the cobs to extract the milky liquid and add it to the bowl with the kernels. Discard the cobs. You need 2 cups of kernels (alternatively collect 2 cups drained canned corn).
• Whisk flour, cornmeal, baking powder, salt, and cayenne pepper together in a bowl until combined. Whisk the milk and egg together in a small bowl until combined, add them to the flour mixture and stir until combined. Stir in the corn and scallions until evenly mixed; set aside.
• Pour the oil into a Dutch oven or a large heavy-bottomed pot and heat over medium-high heta until the oil temperature registers 360F on a deep fry thermometer. Meanwhile, fit a wire rack over a baking sheet, set aside.
• When the oil is ready, carefully drop 5 heaping tablespoons of the corn batter into it. Fry, turning ocassionally until dark golden all over, about 4 minutes. Be careful as some of the corn kernels may pop causing hot oil to spatter. Using a slotted spoon or spider skimmer transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm. Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot. Repeat with the remaining batter.
• Serve immediately - you can dip in tartar sauce if you like.