Crisp and warm from the frying pan is our favourite way to enjoy them.
Oct 30, 2020 1:00pm
40 mins cooking
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
Heat a large, non-stick frying pan over high heat; cook bacon until golden and crisp. Transfer to a large bowl.
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.
Meanwhile, blend or process avocado flesh, mayonnaise, juice and extra garlic until smooth. Season to taste.
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.
Combine fennel and extra chives in a small bowl.
Serve fritters with fennel salad and avocado mixture.