Corn fritters with avocado salsa. #Delicious

What’s in season now?
Sweetcorn ! Great in salads or delicious simply grilled with butter and salt.
And you’ve got to love corn fritters with bacon and avocado.
Easy and perfect for breakfast or dinner. Adulterated from Delicious

You need for 10 fritters for 35 models:

1/2 cup (75g) plain flour, sifted
1/2 cup (100g) rice flour, sifted
1 teaspoon baking powder
2 eggs
4 spring onions, thinly sliced
1 green chilli, seeds removed, finely chopped
1/2 cup chopped coriander leaves, plus 1/4 cup coriander sprigs
3 corn cobs, kernels sliced
Sunflower oil, to shallow-fry
1 avocado, chopped
1 tablespoon extra virgin olive oil
Grilled bacon and roasted vine-ripened cherry tomatoes, to serve.

•    Slip into Celine shirt dress.
•    Pull on the Bally Birkenstocks.
•    Pour a champagne and guzzle.
•    Ask Bradley Cooper to finely chop the chilli , slice up the avocado, prepare the bacon and the corn off the cob.
•    He can then slice up the spring onions and set aside.
•    It’s probably a good idea to cook the bacon now and roast the tomatoes.
•    Place the flours, baking powder, eggs, spring onion, chilli, chopped coriander and half the corn kernels in a food processor, then whiz to combine.
•    Transfer to a bowl, then stir through remaining corn kernels and season.
•    Pour another glass of wine.
•    Heat 2cm sunflower oil in a non-stick frypan over medium heat.
•    In batches and using 2 tablespoons batter for each fritter, add batter to frypan and cook for 1-2 minutes each side until golden as Beyonce and cooked through.
•    Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.
•    Pop the fritters on chic white plates and accessorise with avocado salsa, bacon and tomatoes.
•    Yum.