Ingredients

• 4 ripe egg tomatoes, halved lengthways
• 2 tablespoons basil pesto (see related recipe), extra, to serve
• 2 corn cobs, husks and silk removed
• 2 eggs, lightly whisked
• 3/4 cup (115g) self-raising flour
• 1/3 cup (80ml) buttermilk
• 2 green onions, ends trimmed, thinly sliced
• 8 bacon rashers
• 1 ripe avocado, halved, stoned, peeled, cut into wedges

Method

• Step 1 Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking tray. Spread the pesto over the cut side of each tomato. Season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until tomatoes are tender and slightly wilted. Remove from oven and set aside.
• Step 2 Meanwhile, use a sharp knife to cut down the length of the corn cobs close to the core to remove the kernels. Cook corn in a small saucepan of salted boiling water for 2 minutes or until tender. Drain well.
• Step 3 Whisk the egg and flour until smooth. Gradually whisk in buttermilk. Add the corn and green onion and stir. Season with salt and pepper. Set aside for 15 minutes.
• Step 4 Heat a large non-stick frying pan over medium heat. Add the bacon and cook for 2-3 minutes each side or until crisp. Transfer to a plate and cover with foil.
• Step 5 Spoon 2 tablespoons of corn mixture per fritter into the pan. Allowing room for spreading, you should be able to cook 4 fritters at a time. Cook for 2 minutes or until bubbles have risen to the surface and fritters are golden underneath. Turn and cook for 1-2 minutes or until just cooked through. Transfer to a plate and cover with foil. Repeat with remaining corn mixture.
• Step 6 Place the corn fritters on serving dishes. Top with bacon, avocado and tomatoes. Drizzle with extra pesto, if desired.