Corn Fritters With Crispy Bacon, Roasted Tomatoes & Avocado

• 525 g fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels)
• 1 red onion, chopped
• 2 eggs
• handful of chopped coriander leaves
• 125 g plain flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil (for frying)
• 200 g smoked back bacon
• 100 g baby spinach leaves
• roasted tomatoes (see below)
• avocado salsa (see below)
• roasted tomato
• 4 small tomatoes, halved (preferably Roma)
• generous drizzle extra-virgin olive oil
• 1 pinch dried herbs (optional)
• sea salt
• fresh ground black pepper
• avocado salsa
• 2 ripe avocados, stones removed and diced
• handful of chopped coriander leaves
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 2 tablespoons finely chopped spring onions
• 1 tomatoes, quartered seeded and finely sliced
• 1 teaspoon chili paste (optional)
• sea salt

1. Tomatoes& Bacon.
2. Start with the tomatoes: Preheat the oven to 180u0b0C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120u0b0C (for keeping Corn fritters warm whilst cooking).
3. Corn Fritters.
4. Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine.
5. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
6. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.
7. Avocado salsa.
8. Place all the ingredients in a bowl and stir very gently to combine. Season well.
9. To serve.
10. Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil.
11. YUM!

fresh corn, red onion, eggs, handful, flour, baking powder, salt, fresh ground black pepper, vegetable oil, bacon, baby spinach leaves, tomatoes, avocado salsa, tomato, tomatoes, generous drizzle, herbs, salt, fresh ground black pepper, avocado salsa, avocados, handful, lemon juice, spring onions, tomatoes, chili paste, salt

Taken from www.food.com/recipe/corn-fritters-with-crispy-bacon-roasted-tomatoes-avocado-420390 (may not work)