Corn and pumpkin seed fritters with bacon
10/7/2012
Ingredients
| 1 can | Corn kernels |
| 1 | Red onion |
| 1 handful | Fresh parsley |
| ¼ cup | Pumpkin seeds |
| 1 cup | Plain flour |
| 2 | Eggs |
| 1 tsp | Baking powder |
| 1 to serve | Bacon |
| 1 to serve | Tomato sauce |
Directions
- Drain a can of corn kernels.
- Finely chop a red onion and some parsley from the garden.
- In a large bowl mix the above with pumpkin seeds, a cup of plain flour, 2 eggs and a teaspoon of baking powder. Season well.
- We cooked some bacon in a pan, then put it into the oven to crisp.
- Add a little vegetable oil to the bacon fat left over from cooking.
- Cook spoonfuls of the fritter mix. Don't overcrowd the pan. Sit the fritters on paper towels to drain and keep them warm in the oven.
- Serve with the bacon and tomato sauce.
Wine Match
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