Corn fritters are an awesome way to jazz up simple on-hand ingredients. To save on spices, we've used curry powder - adding loads of flavour and a touch of spice. Our sticky bacon jam will blow you away! It's caramelised bacon and onion cooked with brown sugar until syrupy, and it's what makes this brunch irresistible.
![f0012-01](https://article-imgs.scribdassets.com/1p4965g4qoanmasy/images/file3U47GSP9.jpg)
![f0012-02](https://article-imgs.scribdassets.com/1p4965g4qoanmasy/images/filePCKS91UZ.jpg)
let's go!
250g cocktail truss tomatoes 150g (1 2 tsp Keen's Traditional Curry Powder 420g can corn kernels, drained 150g haloumi, coarsely grated 150g (1 cup) frozen baby peas, thawed 1 egg, lightly whisked 185ml (/4 cup) milk Vegetable oil, to shallow fry ½ avocado, cut into 4 wedges Baby spinach, to serve