Sweet corn fritters with bacon and tomato
( SERVES 4 )
11/2/2007
Ingredients
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| 1 cup | Flour |
| 1 tsp | Baking powder |
| 1 pinch | Cayenne pepper |
| 2 | Spring onions |
| 3 tbsp | Fresh parsley |
| 2 cups | Sweetcorn |
| 2 | Eggs |
| 1 | Salt & freshly ground pepper |
| 2 tbsp | Olive oil |
| 8 | Bacon rashers |
| 8 | Tomatoes |
Directions
- Combine flour, baking powder, cayenne pepper, spring onions and parsley in a bowl. Stir in sweetcorn and lightly beaten eggs to form a batter. Season with salt and pepper.
- Heat oil in a large nonstick frying pan. Fry tablespoonfuls of batter in batches over a medium heat until golden brown on both sides, turning once. Drain on paper towels. You should have 12 small fritters.
- Keep fritters warm on a plate in a moderate oven while you pan-frythe bacon and tomatoes. Serve fritters in a stack, layered with tomatoes and crispy bacon.
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