Makes 9 fritters
Fritters
1 tin creamed corn
1 tin corn kernels
½ red onion
1 spring onion
3 eggs
½ cup fine polenta
½ cup self-raising flour
¼ tsp ground cumin
¼ tsp chili flakes or powder
¼ tsp turmeric
½ tsp salt
Lime cream
200g sour cream
1 lime — zested and juiced
1 tsp lemon juice
Tomato salsa
1 pack cherry tomatoes
½ red onion — pickled
Fresh coriander
1 tsp olive oil
1 tsp onion pickle juice
½ packet radish sprouts
Hot honey to serve
If hot honey is unavailable, make your own by combining honey with chili oil — mix 1 tsp chili oil with ½ cup honey.
Method
Preheat oven to 200°C fan bake.
Begin by dicing the red onion, slicing the spring onion finely, and lightly beating the eggs in a small bowl.
In a large mixing bowl, combine the tins of corn, onions, flour, polenta, seasonings, eggs, and spices, mixing thoroughly until a smooth batter forms. Set aside.
For the lime cream, mix the sour cream with lime zest and juice until combined.
To prepare the salsa, chop cherry tomatoes into halves and quarters, and finely dice the pickled red onion*.
Chop coriander roughly, then combine all ingredients in a bowl. Season with salt and pepper, add olive oil, radish sprouts, and pickle juice, and mix well.
Place bacon on a slightly lipped tray lined with baking paper and bake until crispy or to your desired level of crispness.
Heat a non-stick pan over medium heat. Add a little oil to the pan, then use a large kitchen spoon to portion out equal amounts of the fritter mix into the pan. Flip once bubbles appear on top and the bottom is crispy. After removing from the pan, keep fritters warm on a baking tray in the oven as you continue cooking the rest. Once all fritters and bacon are ready, serve immediately.
* If pickled red onion is unavailable, make a quick pickle by slicing red onion thinly and covering with white wine vinegar, lemon juice, and salt. Set aside to pickle.
