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.
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.
3.
Gently toss avocado with coriander sprigs and extra virgin olive oil. Season.
4.
Divide fritters among plates and serve with avocado salsa, bacon and tomatoes.