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Corn fritters with salsa
Corn fritters with salsa
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate your breakfast with crispy bacon in a trendy fritter.
Ingredients:
  • 8 slices pancetta
  • 2 corn cobs
  • 80ml buttermilk
  • 35g plain flour
  • 3 eggs, separated
  • 20.00 ml grated parmesan
  • 3 spring onions, thinly sliced
  • Wild rocket leaves, to serve
  • 1 red onion, finely chopped
  • 2 tomatoes, seeds removed, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 40.00 ml chopped coriander
  • 20.00 ml chopped flat-leaf parsley
  • 20.00 ml white wine vinegar
Instructions:
  • Combine all the salsa ingredients in a bowl, season generously, and let it sit until serving time.
  • Preheat the oven to 180°C. Line a baking tray with parchment paper and arrange pancetta slices in a single layer. Bake for 8 minutes or until crispy. Keep warm.
  • Simmer the corn in salted boiling water for 2 minutes. Once cooled, remove kernels and mix in a bowl with buttermilk, flour, egg yolks, parmesan, and spring onion. Season generously.
  • Using electric beaters, whip the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped egg whites into the corn batter.
  • 1. Heat oil in a large non-stick frypan over medium heat. Spoon heaped tablespoons of batter into the pan in batches. Fry for 2 minutes until golden, then flip and cook for 1 more minute. Keep warm as you cook the rest (should make around 10 fritters).
  • Top the fritters with salsa, crispy pancetta, and fresh rocket before serving.

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