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Sweetcorn fritters with roast tomato and crispy bacon

  • 0:15 Prep
  • 1:30 Cook
  • 4 Servings


  • 4 roma tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon caster sugar
  • 1 1/4 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 2 eggs
  • 2 (500g) fresh corn cobs, trimmed, kernels removed
  • 1 tablespoon finely chopped fresh chives
  • Olive oil cooking spray
  • 4 Primo middle bacon rashers, rind removed
  • Baby rocket, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place tomato, cut side up, on prepared tray. Drizzle with oil. Season with salt and pepper. Sprinkle with sugar. Bake for 40 minutes or until softened and lightly caramelised.
  • 2
    Sift flour and baking powder into a large bowl. Make a well in centre. Whisk milk and eggs in a jug. Gradually add milk mixture to flour mixture, whisking until smooth. Stir in corn and chives.
  • 3
    Spray a large, non-stick frying pan with oil. Heat over medium-high heat. Add 1/4 cup mixture to pan. Using a spatula, spread slightly. Repeat to make 2 more fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between batches, if necessary.
  • 4
    Add bacon to pan. Cook for 2 minutes each side or until browned and crisp. Divide fritters between plates. Top with bacon, tomato and rocket. Serve.

Source: taste.com.au


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