WHAT TO EAT AT NEW YEAR

Sweetcorn and ricotta fritters with crispy bacon and avocado

Turn breakfast into brunch tomorrow and soak up that hangover

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Brought to you in partnership with

Added on

Turn breakfast into brunch tomorrow and soak up that hangover

Posted

Brought to you in partnership with

  • Serves 12
  • Preparation time 20 minutes
  • Cooking time 20 minutes
  • Olive oil for frying
  • 12 rashers smoked or unsmoked streaky bacon
  • 3 cobs of corn, kernels removed, or 1 x 335g can sweetcorn, drained
  • 1 small red onion, roughly chopped
  • 120g plain flour
  • 240g ricotta
  • 1 tsp baking powder
  • 2 eggs
  • Sea salt and freshly ground black pepper
  • 2 ripe avocados
  • Juice of 2 limes
  • Yoghurt and chilli sauce, to serve (optional)
  1. Preheat the oven to 120°C/fan 110°C/gas mark ½. 
  2. Add some oil to a large frying pan over a medium heat and fry the bacon till crispy. Transfer to an ovenproof dish, cover with foil, and put in the bottom of your oven to keep warm. If using fresh corn kernels, cook in boiling water for 20 minutes until tender.
  3. For the fritters, put half of the sweetcorn kernels, the red onion, flour, ricotta, baking powder, eggs and seasoning into a food processor. Blend until everything has combined. Scrape out into a large bowl, add the rest of the sweetcorn and stir in.
  4. Heat one tablespoon of olive oil in a large frying pan, preferably non-stick, over a medium to high heat. When the oil is hot, spoon two heaped tablespoons of the mixture into the pan to make one fritter and fry for one minute on each side until golden all over.
  5. Remove from the pan using a slotted spoon or spatula and drain on some kitchen towel (kitchen paper). Repeat with the rest of the mixture and then put them on a baking tray into the oven to keep warm.
  6. Halve the avocados and remove their stone. Using a large spoon, scoop out the flesh from each half and slice it into cubes. Drizzle with the lime juice and mash it up a little.
  7. Serve the fritters with the bacon and avocado, and a dollop of yoghurt and some chilli sauce, if using.

Recipe extracted from Breakfast Morning Noon & Night

Recipe extracted from Breakfast Morning Noon & Night

Breakfast Morning Noon & Night by Fern Green (Hardie Grant)

£ 15.90

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Tagged in:
Brunch
Christmas
Christmas Food
Entertaining

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