Day 5: Corn Fritters with Pancetta and Avocado Salad
I didn’t have a lot of time yesterday evening to cook as we were off to the cinema so I found a quick meal. The Corn fritters sounded tasty and were. The whole thing took about 20 minutes to make (perhaps less if I didn’t pause to take photos!). This will serve 2 – 4 people depending on how hungry you are.
The ingredients:
For the Fritters:
- 1 x 420g can creamed corn
- 2 eggs, lightly whisked
- 100g coarsely grated Colby or cheddar cheese
- 115g (3/4 cup) self-raising flour
- 50ml extra virgin olive oil
- Salt & Ground black pepper for seasoning
For the salad:
- 200g Pancetta (or bacon), coarsely chopped
- 100g rocket (or other green salad) leaves
- 2 avocados, thinly sliced
- 75g semi-dried tomatoes or ‘normal’ tomatoes
Method:
Using a large bowl add the whisked eggs. Add the corn and cheese and mix thoroughly. Season the mix with salt and pepper (I used roughly ½ teaspoon of pepper and about a teaspoon of salt. This was enough as the Pancetta has a slightly salty flavour). Add the flour to the bowl 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 11/2 tablespoons of the oil and swirl the pan to coat the base and side. Add the mixture and spread evenly over the base. Cover and cook for 5 minutes or until the fritter is golden underneath.
Meanwhile, add a tablespoon of olive oil to another frying pan, add the Pancetta and gently fry until they begin to get crispy.
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. As you can see, once flipped over, the underside was on the verge of being overcooked but it tasted fine – I just lowered the heat slightly for the second side.
Press down lightly to spread the fritter to the edge of the pan and cook for a further 5 minutes or until the fritter is firm and cooked through.
Combine the pancetta, salad leaves, avocado and tomatoes in a large bowl. Drizzle the remaining olive oil over the salad and toss to combine.
Cut the fritter into wedges and serve with the salad.
