Day 5: Corn Fritters with Pancetta and Avocado Salad

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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.

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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.

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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.

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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.

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