Sweetcorn fritters with bacon

Sweetcorn fritters with bacon

Leave out the chilli for a child-friendly option.

By , 21 September 2015
Sweetcorn fritters with bacon
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 347g serving contains
  • Fat 23.9
  • Sat Fat 6.6
  • Sugar 7
  • Salt 2.9
  • Cals 467
of your reference intake.
Typical energy values per 100g: 563kJ/135kcal.
  • 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.