Corn Fritters with tomato and avocado salsa

Could be breakfast, could be lunch... these are so delicious!  Dad used to make them all the time with a can of creamed corn and we loved them, but I used fresh corn kernels like my old mate, Bill Granger this time and they were super sweet and popped in your mouth. You have to eat them straight away so only cook them when you're ready. I didn't have any ripe avocados so I made my salsa without it but it does add a softer element using an avocado in the salsa.  Make some for your Mum this Mothers Day and you might win 'Best Son/Daughter' competition this year!  What, don't you all have one of those?!

Makes approx 12 fritters

Ingredients:
1 cup plain flour
1 tspn baking powder
3 eggs
500g corn kernels (from 3 large cobs)
bacon approx 150g
3 spring onions, finely chopped
1/2 small red onion, finely diced
handful fresh coriander, chopped
salt and pepper
vegetable oil

Salsa
tomatoes, deseeded and diced (or halve cherry tomatoes)
1/2 small red onion, finely diced
2 avocados, diced
fresh coriander, chopped
sea salt and pepper
1 tblspn olive oil to bind
squeeze of lime or lemon juice

Method:

• cook your bacon and onion in a little oil
• drain on paper towel and let cool down
• chop your spring onions and coriander.
• in a bowl mix the flour, baking powder, eggs, corn and add cooled bacon and onion and stir until combined.  
• add your coriander and salt and pepper. Let mixture sit until you're ready to cook, refrigerate if necessary.
• make your salsa by combining all ingredients in a bowl. 
• heat your vegetable oil in a pan and drop spoonfuls of batter and fry the fritters until cook
• serve with salsa

get the pan with vegetable oil really hot and cook on both sides for approx 2-3 minutes until cooked, crispy and golden brown.  Keep them warm in an moderate oven while you finish off 

cooking the fritters in small batches.