Ingredients

• 4 ripe egg tomatoes, halved lengthways
• 2 tbs 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

Description

Corn Fritters With Pesto-roasted Tomatoes Recipe - 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...

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