Smoky tomato & bacon fritters

Crisp and warm from the frying pan is our favourite way to enjoy them.

  • 40 mins cooking
  • Serves 4
  • Print
Deliciously smoky bacon and tomato fritters are complemented perfectly with a light fennel salad and zesty avocado dressing.
Avocados offer a rich supply of 14 different minerals and vitamins, as well as heart-friendly monounsaturated fatty acids.


  • 250 grams thick bacon slices, chopped coarsely
  • 2 cloves garlic, crushed
  • 400 grams ripe tomatoes, chopped finely
  • 2 teaspoons smoked paprika
  • 2 tablespoons chopped fresh chives
  • 2 free-range eggs
  • ⅓ cup (80ml) milk
  • 1 cup (150g) spelt flour
  • ½ teaspoon baking powder
  • 1 medium avocado (250g)
  • ½ cup (150g) whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed, extra
  • 2 tablespoons olive oil
  • 1 large fennel bulb (550g), sliced thinly
  • 1 tablespoon chopped fresh chives, extra


  • 1
    Heat a large, non-stick frying pan over high heat; cook bacon until golden and crisp. Transfer to a large bowl.
  • 2
    Add garlic, tomato, paprika, chives, egg and milk; stir to combine. Add combined sifted flour and baking powder; season and stir to combine. Stand mixture for 15 minutes.
  • 3
    Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
  • 4
    Heat oil in same frying pan over medium heat. Spoon 2 tablespoonfuls of batter into pan; cook for 2 minutes or until bubbles appear. Turn fritters; cook until other side is lightly browned. Repeat with remaining mixture to make 8 fritters in total.
  • 5
    Combine fennel and extra chives in a small bowl.
  • 6
    Serve fritters with fennel salad and avocado mixture.

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