Rainbow corn fritters with BLAT salad & sweet chilli sour cream
Appliance/Function:
Equipment
- 2 Large bowls
- 1 Frypan
- 1 Small bowl
Ingredients
Fritters
- 2 eggs
- ¼ cup milk or plant-based milk
- ½ cup flour or gluten-free flour
- 1 brown onion
- 1 capsicum
- 1 cup baby spinach
- 2 cups frozen corn
- 1 tbsp olive oil
Bacon
- 250 g bacon
Salad
- ½ cup sour cream
- 2 tbsp sweet chilli sauce
- 1 cucumber
- 2 tomatoes
- 1 avocado
- 1 baby cos lettuce
Instructions
Make fritters
- Whisk 2 eggs with ¼ cup milk and a pinch of salt in a large bowl. Then add ½ cup flour and whisk until combined. Adding to the bowl as you go - peel and finely dice 1 brown onion. Finely dice 1 capsicum. Finely chop 1 cup baby spinach. Then add 2 cups frozen corn and stir until well combined.
Cook fritters
- Heat 1 tbsp olive oil in a large frypan on medium heat. Use a ⅓ measuring cup to transfer the batter mixture into the hot pan and cook (in batches if needed) for 3-4 minutes on each side, or until golden and cooked through. Set the cooked fritters aside on a paper towel-lined plate and reserve the pan on heat.
Cook bacon
- Roughly dice 250 g bacon into 2cm bits. Add the bacon to the reserved frypan on medium-high heat. Cook the bacon for 3-4 minutes, or until golden and crispy. Transfer the bacon to a paper towel-lined plate to drain and cool.
Make salad
- Combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a small bowl. Dice 1 cucumber, 2 tomatoes and 1 avocado. Roughly chop 1 baby cos lettuce. Add the cooled bacon, cucumber, tomato, avocado, lettuce and 1 tbsp of the sweet chilli sour cream into a large bowl. Season with salt and pepper and toss until combined.
To serve
- Divide the bacon salad and rainbow corn fritters between plates and serve with the sweet chilli sour cream on the side for dipping.
Nutrition
Calories: 700kcal | Carbohydrates: 51g | Protein: 32g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 164mg | Sodium: 1222mg | Potassium: 1323mg | Fiber: 9g | Sugar: 12g | Calcium: 121mg | Iron: 3mg