Bacon & Sweetcorn Fritters
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Ingredients:
- 2 tablespoons olive oil
- 125g bacon rashers, rind removed, coarsely chopped
- 4 shallots, ends trimmed, thinly sliced
- 1 x 420g can corn kernels, rinsed, drained
- 115g (3/4 cup) plain flour
- 3 eggs, lightly whisked
- 1 tablespoon milk
Method:
- Heat 1 teaspoon of oil in a non-stick frying pan over medium heat. Cook the bacon, stirring occasionally, for 2 minutes or until lightly browned.
- Add shallots Cook, stirring, for 1 minute. Transfer to a bowl.
- Stir in the corn, flour, egg, milk. Season with salt and pepper.
- Heat remaining oil in a large non-stick frying pan over medium-high heat.
- Spoon three 1/4-cupful portions of the corn mixture into the pan. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through.
Served with Deagon Bulk meat bacon & Deagon bulk meat tomato relish
