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Sweetcorn fritters with roast tomato and crispy bacon
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Trendy secret corn recipe everyone's raving about!
Ingredients:
  • 4 roma tomatoes, halved
  • 18.20 gm olive oil
  • 5.00 gm caster sugar
  • 312.50 ml plain flour
  • 6.00 gm baking powder
  • 257.50 gm milk
  • 2 eggs
  • 500g corn cob
  • 20.00 ml finely chopped fresh chives
  • Olive oil cooking spray
  • 4 middle bacon rashers, rind removed
  • Baby rocket, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced, and line a baking tray with baking paper. Arrange the tomatoes cut side up on the tray, drizzle with oil, season with salt and pepper, and sprinkle with sugar. Bake for 40 minutes until tomatoes are softened and caramelized.
  • In a large bowl, sift the flour and baking powder together. Create a well in the center. In a separate jug, whisk together the milk and eggs. Slowly pour the milk mixture into the flour mixture while whisking until smooth. Gently fold in the corn and chives.
  • Preheat a large non-stick frying pan over medium-high heat and spray with oil. Pour 1/4 cup of the mixture into the pan, spread slightly with a spatula, and cook for 2 to 3 minutes on each side until golden and cooked through. Transfer to a plate, cover to keep warm, and repeat to make a total of 12 fritters, spraying the pan with oil between batches as needed.
  • Place bacon slices in a hot pan and cook for 2 minutes on each side until golden brown and crispy. Divide the fritters among plates and top them with the cooked bacon, tomato, and rocket. Serve and enjoy!

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