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.