CORN FRITTERS & BACON JAM
SERVES 4 ✷ PREP 30 MINS ✷ COOKING 40 MINS
INGREDIENTS
250g cocktail truss tomatoes (optional)
150g (1 cup) plain flour
2 tsp Keen's Traditional Curry Powder
420g can corn kernels, drained
150g haloumi, coarsely grated
150g (1 cup) frozen baby peas, thawed
1 egg, lightly whisked
185ml (3⁄4 cup) milk Vegetable oil, to shallow fry
1⁄2 avocado, cut into 4 wedges (optional)
Baby spinach, to serve (optional)
Bacon jam
1 tbs vegetable oil
300g rindless bacon rashers, cut into thin strips
1 red onion, finely chopped
140g (2⁄3 cup, firmly packed) brown sugar
80ml (1⁄3 cup) apple cider vinegar
80ml (1⁄3 cup) maple syrup
METHOD
Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place the tomatoes, if using, on prepared tray. Roast for 10-15 minutes or until just tender. Meanwhile, make the bacon jam. Heat the oil in a frying pan over medium-high heat. Add the bacon and onion. Cook, stirring, for 10 minutes or until golden. Add the sugar, vinegar and maple syrup. Cook, stirring, for 10 minutes or until the mixture thickens slightly. Remove from heat and set aside to cool and thicken a little more. Combine the flour and curry powder in a large bowl. Make a well in centre. Add the corn, haloumi and peas. Toss until well combined. Pour in the egg and milk. Gradually stir until well combined. Add the oil to a large frying pan to come 1cm up the side Divide the fritters among serving plates. Top with the bacon jam, and roast tomatoes, avocado and spinach, if using.
