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.
Smoky tomato & bacon fritters
Crisp and warm from the frying pan is our favourite way to enjoy them.
- 40 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1Heat a large, non-stick frying pan over high heat; cook bacon until golden and crisp. Transfer to a large bowl.
- 2Add 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.
- 3Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
- 4Heat 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.
- 5Combine fennel and extra chives in a small bowl.
- 6Serve fritters with fennel salad and avocado mixture.
