Sweetcorn and ricotta fritters with crispy bacon and avocado

Method

1. Preheat the oven to 120°C. 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.
2. 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 the food processor. Blend until everything has combined. Scrape out into a large bowl, add the rest of the sweetcorn and stir in.
4. Heat 1 tablespoon of olive oil in a large frying pan, preferably non-stick, over a medium to high heat. When the oil is hot, spoon 2 heaped tablespoons of the mixture into the pan to make 1 fritter and fry for 1 minute on each side until golden all over. Remove from the pan using a slotted spoon or spatula and drain on some kitchen towel. Repeat with the rest of the mixture and then put them on a baking tray into the oven to keep warm.
5. 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.
6. Serve the fritters with the bacon and avocado. I like mine with a dollop of yoghurt and some chilli sauce.