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Corn and bacon fritters

Photographer: Andrew Young/Stylist: Kate Brown
Photographer: Andrew Young/Stylist: Kate Brown

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Breakfast, Lunch, Main, Side dish
Favourite flavours: Easy recipes

Corn and bacon fritters
INGREDIENTS

4 rindless bacon rashers (260g), chopped finely
2 cups (320g) fresh corn kernels
2 green onions, chopped finely
2/3 cup (100g) plain flour
½ teaspoon bicarbonate of soda
2/3 cup (160ml) buttermilk
2 eggs
125g can creamed corn
½ cup (125ml) sweet chilli sauce
METHOD

Cook bacon in large non-stick frying pan until crisp. Add corn kernels and onion;
cook, stirring, 2 minutes. Remove from heat.

Sift flour and soda into medium bowl. Make well in centre of flour mixture; gradually whisk in combined milk and eggs, whisking until batter is smooth. Stir in bacon mixture and creamed corn.

Pour ¼ cup batter into same heated oiled frying pan; using spatula, spread batter into round shape. Cook, two at a time, about 2 minutes each side or until fritter is browned lightly and cooked through. Remove fritters from pan; cover to keep warm. Repeat process with remaining batter.

Divide fritters among serving plates; serve with sweet chilli sauce.

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