Ingredients
1 cup self-rising flour
sifted (if you have time)
1 cup whole milk
2 eggs
beaten
2 fresh corn
kernels removed and cooked
⅓ cup coriander leaves
chopped roughly
1 cup mozzarella cheese
2 tbsp extra-virgin olive oil
to taste sea salt
to taste pepper
3 rindless bacon rashers
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large mixing bowl
- 1 baking sheet
- 1 foil
- 1 grill
- 1 large frying pan or skillet
- 1 paper towels
Instructions
- In a large mixing bowl, stir together the self-rising flour, whole milk, beaten eggs, corn kernels, coriander leaves, mozzarella cheese, and 1 tbsp of olive oil to make a batter. Season with sea salt and pepper.
- Brush bacon rashers with a little oil and place on a baking sheet lined with foil. Grill the bacon for 5-8 minutes.
- Heat a large frying pan or skillet over medium heat, then add the remaining oil and swirl around in the pan.
- Drop one heaped tablespoon of fritter batter into the pan, patting it flat with the same spoon.
- Cook until golden on each side – about 2 minutes per side. Remove the fritters from the pan and drain on paper towels as you cook them. Serve topped with bacon.
Notes
Tip
It’s important not to overcrowd the pan – cook the fritters in batches.
Tip
You can substitute the fresh corn for 1 ½ cups of canned or frozen corn kernels.
Tip
I prefer to use free-range bacon for ethical reasons.
Variation
You could add one seeded, and finely chopped, Birdseye chili for a more adult version.
