Ingredients
6 slices streaky bacon, plus extra fried, to serve
1 cob sweet corn
60g plain flour
2 tsp baking powder
1/2 cup milk
3 free-range eggs, separated
3 green onions, green and white part finely chopped
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
Juice and shredded zest of 1 lemon
Maple syrup and basil leaves, to serve
Method
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Preheat oven to 240°C/ 220°C fan-forced. Put bacon on a metal tray. Cook until crisp. Set aside to cool. Roughly chop bacon.
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Preheat a chargrill pan on high heat. Cook corn, turning regularly, or until golden. Set aside to cool, then slice kernels.
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Using a stand mixer, beat flour, baking powder, milk and egg yolks until smooth. Transfer to a clean bowl. Stir in bacon, corn and onion. Season.
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Beat egg whites in a clean bowl with a whisk until soft peaks form. Fold gently through batter, take care not to overwork and lose air.
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Heat oil in a large non-stick frying pan on medium heat. Work in batches, using 1 tablespoon of mixture at a time, cook for 2-3 minutes on each side or until golden brown. Transfer to an oven tray lined with paper towel. Keep warm (see Cook’s tip, below).
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Drizzle fritters with juice and maple syrup. Serve with extra bacon, zest and basil leaves.
Cook's tip
Keep fritters warm in a low oven until ready to serve.
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