Corn and Courgette Fritters with Roast Pumpkin, Pineapple and Bacon

Corn and Courgette Fritters with Roast Pumpkin, Pineapple and Bacon

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 5, 2017.

Roast pumpkin and bacon is the perfect sweet and salty combo!


Ingredients

ROAST PUMPKIN, PINEAPPLE AND BACON

  • 150g peeled pumpkin, diced 2cm
  • ¼ pineapple, peeled and diced 2cm (core discarded)
  • 150g streaky bacon, roughly chopped 1cm
  • 1 teaspoon sweet chilli sauce

CORN AND COURGETTE FRITTERS

  • 1 corn cob, husk and silk removed
  • 2 eggs
  • 1½ teaspoons fritter spice mix
  • ½ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 1 courgette, grated
  • 1 carrot, grated

HARISSA SALAD

  • ¼ cup sour cream
  • ½-1 sachet harissa (optional)
  • 1 Lebanese cucumber
  • ½ cos lettuce

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring full kettle of water to the boil.
  2. Toss pumpkin, pineapple and bacon on prepared tray, in a single layer, with sweet chilli sauce and a drizzle of oil. Season with salt and pepper and roast for 20-25 minutes, until tender. Turn once during cooking.
  3. Stand corn cob on its end on a chopping board and use a sharp knife to slice down to remove kernels. Place kernels in a small, heat-proof bowl and pour over boiling water. Leave to cook for 3-4 minutes then drain well.
  4. Whisk eggs and fritter spice mix in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add 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 1cmthick. 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 and harissa (if using) in a large bowl. Cut cucumber lengthways and thinly slice and shred lettuce. Add both to bowl with harissa dressing and toss to combine. Season to taste with salt and pepper.
  7. Place roast pumpkin, pineapple and bacon onto plates and top with corn and courgette fritters. Serve harissa salad on the side.

Nutritional Information

Energy 2303 kj
550 kcal
Protein 22.4g
Carbohydrate 43.8g
Fat 30.5g