Corn and Courgette Fritters with Roast Pumpkin and Bacon

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil.
2. Toss pumpkin, pineapple and bacon on prepared tray with sweet chilli sauce and a drizzle of oil. Spread out into a single layer. Season with salt and pepper and roast for 20-25 minutes, until tender. Turn once during cooking.
3. tand corn cobs on their end on a chopping board and use a sharp knife to slice down to remove kernels. Place kernels in a medium, heat-proof bowl and pour over boiling water. Cook for 3-4 minutes then drain well.
4. Whisk eggs and spice mix together in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add first measure of milk and continue to whisk until smooth. Stir through drained corn, courgette and carrot. Season with pepper.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to scoop out fritter mix and dollop into pan. Flatten slightly, so patties are about 1cm thick. Cook fritters, in batches, for about 2 minutes each side, until golden and cooked through. Season cooked fritters with salt.
6. While fritters cook, whisk sour cream, harissa (if using) and second measure of milk in a large bowl. Cut cucumber lengthways and thinly slice and shred cos lettuce. Add both to bowl with dressing and toss to combine. Season to taste with salt and pepper.
7. Scoop roast pumpkin and bacon onto plates and top with corn and courgette fritters. Serve harissa salad on the side.