I’ve been playing around with this recipe for a while now, trying to get the perfect balance of flavours. I’ve discovered that the secret is frying up the ingredients and spices for the fritter first, so the batter is fragrant and juicy before it even hits the pan. The goats cheese yoghurt cuts through the spicy paprika flavours, making the perfect dish for dinner or brunch.
In a large pan, heat a lug of olive oil and fry up garlic and green chilli, then add in bacon and stir until crispy. Stir through corn kernels, one diced capsicum and coriander, paprika, salt, pepper, and half the fresh coriander. Fry for 3-4 minutes until corn is juicy and mixture is fragrant.
Remove mixture from heat and transfer to a large bowl. Fold through whisked eggs, milk, flour, and the juice and zest of one lime.
Bring a lug of vegetable oil to a medium heat in a non-stick frypan. Using a large spoon, scoop up 1/4 of the batter and dollop into frypan. Flatten slightly and cook for 1-2 minutes on each side, until brown. Continue with all four fritters, resting on a piece of paper towel.
Meanwhile, combine remaining red capsicum, cherry tomatoes, avocado and fresh coriander. Squeeze over juice of half a lemon, and stir through with a dash of olive oil. In a small bowl, whisk together yoghurt, goats cheese and remaining lemon juice.
Stack up corn fritters two at a time, then top with salsa mix. Finish with a dollop of the goats cheese dressing and serve.