Sweetcorn and blueberry fritters with bacon, rocket and avocado salad
For 4–6 (makes 8–12 fritters depending on the size)
50g wholemeal flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
330ml buttermilk (or use a runny unflavoured yogurt)
50ml extra virgin avocado oil, plus more for cooking the fritters (or use a light olive oil)
1 corn cob, husk removed (or 150g canned corn kernels, drained)
1 punnet blueberries (you can use frozen ones)
1 large avocado
1 punnet cherry tomatoes, halved
30 ml (2 Tablespoons) lemon juice
smoked streaky bacon – as much as you want
2 handfuls of rocket
Little Melton blueberry yogurt – as much as you want
Sieve the flours, polenta, sugar, baking powder, baking soda and salt.
Beat the eggs with the buttermilk and 30ml of the avocado oil in a large bowl, then tip the dry mixture in and whisk it briskly to form a thick batter. Leave for 15 minutes before cooking to allow the polenta to expand.
Lay the corn cob flat on a chopping board. Using a serrated knife, cut the kernels from it and add these to the fritter batter along with the blueberries. Mix and leave for 15 minutes.
Halve the avocado, remove the stone and scoop the flesh from the skin using a large spoon. Cut into chunks and mix with the tomatoes, the remaining 20ml avocado oil and the lemon juice, then season with salt and pepper and put to one side.
Cook the bacon and keep warm.
Heat up a wide fry-pan and drizzle a few teaspoons of avocado oil in. Give the fritter mix a gentle stir and dollop spoonfuls of the mixture into the pan then cook over a moderate heat until coloured. Don’t overcrowd the pan.
Carefully flip over and cook on the other side until they’re cooked in the centre – it’ll take around 3–5 minutes all up, depending how large you make them. Once cooked, take from the pan and sit on a platter while you cook the rest.
To serve, place 2 fritters on each plate, lay some bacon on top and dollop on the blueberry yogurt. Toss the avocado salad with the rocket and sit on top.
Recipe (c) Peter Gordon 2011