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Corn and bacon fritters
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Classic corn and bacon fritters, perfect for a quick and delicious school lunch.
Ingredients:
  • Cooking oil spray
  • 3 rashers rindless bacon, fat trimmed, chopped
  • 250.00 ml spaghetti, cooked
  • 400g can corn kernels, rinsed, drained
  • 62.50 ml cheddar cheese, grated
  • 1 spring onion, chopped
  • 2 Brand free range eggs, lightly beaten
  • 128.75 gm milk
  • 125.00 ml Brand white plain flour
  • 36.80 gm vegetable oil
  • Outback spirit bush tomato chutney, to serve
Instructions:
  • Preheat a non-stick frying pan over medium heat and lightly coat with cooking oil spray. Cook bacon until crisp, about 3-5 minutes. Transfer to a paper towel-lined plate to drain excess grease.
  • Cut spaghetti into bite-sized pieces. Combine the spaghetti with bacon, corn, cheese, and onion in a large bowl. Toss everything together. In a separate bowl, whisk together eggs, milk, and flour. Pour this mixture over the corn mixture and combine well.
  • Heat oil in the same pan over medium heat. Cook heaped tablespoons of fritter mixture in batches for 1-2 minutes on each side until golden brown. Drain on paper towel and serve with chutney in lunchboxes.

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