Corn and Courgette Fritters with Roast Pumpkin and Bacon

Corn and Courgette Fritters with Roast Pumpkin and Bacon

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 22, 2017.
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If fritters cool a little between batches, pop them in the oven for 1-2 minutes to warm through before serving.

Ingredients

Roast Pumpkin and Bacon

  • 300g peeled pumpkin, diced 2cm
  • ¼ pineapple, peeled and diced 2cm (core discarded)
  • 250g streaky bacon, roughly chopped
  • 2 teaspoons GF sweet chilli sauce

Corn and Courgette Fritters

  • 250g frozen corn
  • 3 eggs
  • 1 tablespoon fritter spice mix
  • ½ cup GF flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 1 courgette, grated
  • 1 carrot, grated

Harissa Salad

  • ¼ cup sour cream
  • 1 sachet GF Moroccan harissa paste (optional, adults)
  • 1 tablespoon milk
  • ½ telegraph cucumber
  • ½ iceberg lettuce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. 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.
  2. Place corn in a small, heat-proof bowl and cover with boiling water. Leave to cook for 3-4 minutes then drain well.
  3. Whisk eggs and fritter 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 corn, courgette and carrot. Season with pepper.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to scoop out fritter mixture 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.

Nutritional Information

Energy 1896 kj
453 kcal
Protein 18.9g
Carbohydrate 34.0g
Fat 26.0g