Sunday, 24 February 2013

Corn Fritters

Corn fritters remind me of university days, such a  good lunch for the flat. Actually if our flat was a country then corn fritters may have just been our national dish (if you don't count Speight's as a meal). They take two minutes to throw together, cost about two bucks a batch and can make a great brunch, lunch or easy tea when cooking is not on the motivation list.

  • 1 can cream style corn or kernels depending on what you prefer
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 Tblsp sugar
  • 1/2 tsp salt
  • 2 beaten eggs
  • 1/4 cup milk
  • 1/3 cup diced red pepper
  • 1/4 cup diced onion
  • 3 rashers bacon
  • 2 Tblsp sour cream
  • 1/2 Tblsp fresh chives chopped
  •  1/2 Tblsp fresh parsley chopped
  • 1 Tblsp tomato relish
  • basil leaves
Make a batter from the flour, baking powder, sugar, salt, eggs and milk. Beat until smooth. Add the corn, red pepper and onion. Drop a tablespoon of the mixture onto a non stick frying pan. Cook until golden and then turn and cook the other side.
Cook the bacon until crispy. Mix the sour cream, parsley and chives together in a small bowl.
Serve the fritters in a stack with the bacon, sour cream and relish. Finish off with the fresh basil leaves.

Enjoy xx

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