Crunchy corn fritters with sticky bacon jam

 

30 Min Prep    /    40 Min Cook    /    4 Serving

Ingredients : 

250g cocktail truss tomatoes

150g (1 cup) plain flour

2 tsp Keen’s Traditional Curry Powder

420g can corn kernels, drained

150g haloumi, coarsely grated

150g (1 cup) frozen baby peas, thawed

1 egg, lightly whisked

185ml (3⁄4 cup) milk

Vegetable oil, to shallow fry

1 ⁄2 avocado, cut into 4 wedges

Baby spinach, to serve

Bacon jam

1 tbsp vegetable oil

300g rindless bacon rashers, cut into thin strips

1 red onion, finely chopped

140g (2⁄3 cup, firmly packed) brown sugar

80ml (1 ⁄3 cup) apple cider vinegar

80ml (1 ⁄ 3 cup) maple syrup

Method Steps : 

Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.

Place the tomatoes on prepared tray. Roast for 10-15 minutes or until just tender.

Meanwhile, make the bacon jam. Heat the oil in a frying pan over medium-high heat. Add the bacon and onion. Cook, stirring, for 10 minutes or until golden. Add the sugar, cider vinegar and maple syrup. Cook, stirring, for 10 minutes or until the mixture thickens slightly. Remove from heat and set aside to cool and thicken slightly.

Combine the flour and curry powder in a large bowl. Add the corn, haloumi and peas. Toss until well combined. Pour in the egg and milk. Stir until well combined.

Add the oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. In 4 batches, spoon 1 ⁄4 cupfuls of the corn mixture into the pan. Cook for 2-3 minutes each side or until golden. Transfer to a tray lined with paper towel to drain.

Divide the fritters among serving plates. Top with the bacon jam, roast tomatoes, avocado and spinach.

Recette de cuisine