• 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
  • Step 1 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.
  • Step 2 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 and cooked through.
  • Step 3 Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.
  • Step 4 Divide fritters among plates and serve with avocado salsa, bacon and tomatoes.