Ingredients
¼ cup plain flour
1 Tbsp rice flour
½ tsp baking powder
½ tsp mild or smoked paprika
¼ tsp salt
1 free-range egg, beaten lightly
¼ cup milk
1½ cups fresh corn kernals
2 green onions, sliced finely
2 Tbsp finely chopped coriander
Sea-salt flakes and freshly ground black pepper, to season
Cooking oil spray
6 streaky bacon rashers
100g smoked salmon, thinly sliced
1 medium avocado, diced
Lemon wedges and coriander leaves, to serve
Method
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Sift flours, baking powder, paprika and salt into a medium bowl, then gradually whisk in combine egg and milk until mixture is smooth. Stir in corn, onion and coriander, then season.
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Heat a large frying pan on medium heat and spray with cooking oil. Drop 1 tablespoon of batter for each fritter into pan and cook fritters in batches, for 1-2 minutes on each side until golden.
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Meanwhile, fry bacon in a separate frying pan until golden and crispy. Drain on paper towel.
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Top fritters with either bacon or smoked salmon, then avocado and coriander leaves. Serve with lemon.