Ingredients
- 350g / 2.5 cups frozen organic sweetcorn
- 170g / 1 1/4 cups gram flour (you can make your own by grinding raw chickpeas until fine, but it is readily available in supermarkets as well)
- 250ml / 1 cup water
- 2 spring onions, finely chopped
- 1 tsp chilli flakes
- Small handful of chopped coriander.
- Mix all the ingredients together in a mixing bowl and then let it sit for half an hour or so. Stir again.
- Melt a little butter in a frypan, or use a little oil. Cook 1/4 – 1/3 cup scoops for about 4 minutes on each side.
- Mash 1-2 avocados together with a squeeze of lemon juice, salt and pepper to taste.
- Cook rashers of bacon and cut to size.
- Chop fresh herbs to scatter on top
- Stack the fritters one on top of each other with a spoonful of avocado between each one (4-5 fritters maximum per plate).
- Top with avocado, bacon and fresh herbs.
- Dress with lettuce or leaves around the bottom.
In different seasons Bronwyn makes this with seasonal vegetables such as roasted brussel sprouts with bacon around the base in winter, or even a lovely fresh tomato salsa in summer.
