Sweetcorn fritters with bacon
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- 125g self-raising flour
- 200ml semi-skimmed milk
- 2 large free-range eggs, separated
- Vine-ripened cherry tomatoes
- 2 tbsp olive oil
- 8 rashers back bacon
- 1-2 red chillies
- 2-3 tbsp chopped flat-leaf parsley
- 326g can sweetcorn, drained
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour into a bowl. Add the milk and egg yolks. Whisk into a thick batter. Put the tomatoes on a baking tray, drizzle with a little of the olive oil and roast for 10-15 minutes. Meanwhile, grill the bacon.
Add the chilli, parsley and corn to the batter. Whisk the egg whites with a pinch of salt until they form peaks, then fold into the batter.
Heat 1 tsp of the oil in a small frying pan. Add the batter to make a 10cm pancake. Cook for 3-4 minutes on both sides.
Keep warm while you cook the rest. Serve with the bacon and tomatoes.