Bursting with Mexican flavours, this fritter is fast food at its tastiest.
- Use a fork to whisk together the corn, egg and cheddar in a bowl. Season with salt and pepper. Add the flour 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 1 1/2 tablespoons of the oil and swirl the pan to coat the base and side. Add the corn mixture and spread evenly over the base. Cover and cook for 5 minutes or until the fritter is golden underneath.
- Meanwhile, preheat grill on medium. Brush a baking tray with 1 tablespoon of the remaining oil. Place the bacon, in a single layer, on the prepared tray. Cook under grill for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Coarsely chop. Combine the bacon, salad leaves, avocado and tomatoes in a large bowl.
- 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. Press down lightly to spread the fritter to the edge of the pan. Cook for a further 4 minutes or until the fritter is firm and cooked through.
- Drizzle the balsamic vinegar and remaining olive oil over the salad and toss to combine. Cut the fritter into wedges and serve with the salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set