Bacon and Corn Fritter Stack

Cook Time 30 minutes

Servings 4

Ingredients

Olive oil, for frying

150g (¾ cup) self-raising flour

1 egg, whisked

80ml of milk 

2 cups frozen corn kernels, thawed and dried well

2 spring onions, chopped

¾ cup freshly grated cheddar

Avocado wedges, to serve

Sour cream or Greek-style yoghurt, to serve

Coriander, to serve

4 rashers of double-smoked bacon 

Pinch of salt

Method

Combine the flour and salt in a mixing bowl. Make a well in the centre and whisk in the eggs and milk. Add the corn, spring onions and cheese and fold through.

Heat oil in a large pan over a medium. Add spoonfuls of fritter batter and fry for a minute or so on each side or until cooked through. 

Place bacon into another pan and then turn the heat on to medium. Cook the bacon until the fat renders and it becomes crisp. Turn the bacon over and cook for another minute to crisp up the other side. 

Serve 2-3 fritters on top of each and garnish with bacon, a wedge of avocado, a dollop of sour cream and coriander.