Fresh corn straight for the cob make these delicious fritters absolutely awesome, and served with smoky crispy bacon and roasted tomatoes they are a great breakfast, brunch or light lunch dish, I adore them ♥
Ingredients:
- 1 cup plain flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp paprika
- 1 tbsp sugar
- 2 eggs
- ½ cup milk
- 2 cups fresh corn kernels – cut from the cob
- ½ cup red capsicum – diced
- ½ cup sliced shallots (green spring onions)
- ¼ cup fresh coriander & parsley
- 4 tbsp canola oil
Serve with:
- 4 tomatoes – halved & roasted or grilled
- 1 bunch of rocket
- 4 rashers of bacon – fried until slightly crispy
- olive oil for dressing
Method:
- Sift flour, baking powder, salt & paprika into a large bowl, stir in sugar & make a well in the centre.
- In a separate bowl, combine eggs & milk.
- Gradually add the egg mixture to the dry ingredients & whisk until you have a smooth, stiff batter.
- Place corn, capsicum, shallots & herbs in a mixing bowl & add batter to bind them (3/4-1 cup)
- Heat 2 tbsp. of batter per fitter & cook about 4 fritters at a time.
- Cook for mins, or until the underside of each fritter is golden.
- Turn over & cook fritter on the other side.
- Transfer to a plate a& keep warm while cooking the remaining fritters.
To serve:
Place one fritter on each plate & top with two halves of grilled tomato, a few rocket leaves & a rasher of bacon. Finish with a second fritter & drizzle olive oil around the base of the fritters. Serves 4.
Please leave a comment if you have enjoyed this recipe as I like to know I’m making people happy ❤️
