Sweetcorn and Bacon Fritters with Avocado cream

Steps

1. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and bacon for 6–8 minutes, breaking up bacon with a wooden spoon as it cooks, until onion is tender and bacon is crispy. Remove pan from heat and set aside.
2. Cut cherry tomatoes in half; finely shred lettuce; remove core and seeds from capsicum and slice 1cm. Add all to a medium bowl, along with vinegar and oil. Season to taste with salt and pepper and toss to combine. Set aside.
3. Whisk eggs in a large bowl. Add flour and baking powder and whisk until smooth. Add milk and continue to whisk until smooth. Stir through corn, cooked onion and bacon mixture and season with black pepper. Reserve fry-pan.
4. Return reserved fry-pan to a medium heat and drizzle with oil. Use a heaped tablespoon measure to scoop out fritter mix and dollop into pan. Cook fritters, in batches, for 1–2 minutes each side, until golden and cooked through. Season cooked fritters with salt to taste.
5. While fritters are cooking, place sour cream into a small bowl. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Add to bowl with sour cream and mash with a fork, until most of the lumps have gone. Season with salt and pepper.
6. Divide sweetcorn and bacon fritters between plates and serve salad on the side. Place a dollop of avocado cream on top of fritters.