I am always on the lookout for some different light meals, otherwise lunchtime becomes kind of the same everyday, and before I know it, I will be in a lunchtime rut with regards to what I am eating.
These corn and bacon fritters just seemed like such a great change and also so versatile. There is something about corn and bacon that just seem to go together. These fritters are ideal for that Saturday lunch or whenever.
I am not overly keen on using any tinned product with all the preservatives, so I used fresh mealies, cooked them and cut the corn off them and yes, I confess…I did have a couple (or more) spoonfuls of the corn, and… another confession….I sneaked some cooked bacon. I just can’t resist cooked crispy bacon, I always have to cook more because I know me… It is like I cannot cook without picking… I could convince myself and say that it is all, just tasting….but …..not (yes, maybe I have a problem, maybe I need to get a grip and be more controlled….hmmmm, whatever….food is good !)
So, back to these scrumptious Corn and Bacon Fritters….they are just so easy to throw together by the way. Once all the ingredients were combined, put a little oil in a pan and proceed to fry spoonfuls of the batter until they are golden brown on each side. It is the same as making crumpets, those little bubbles form on the top of the fritter and then you just know it is time to turn them over. I enjoyed mine nice and hot. I added a bit of salad, which included avocado pear, tomatoes and rocket leaves with mine just to complete the meal, but trust me, I could have eaten the fritters straight from the pan!
Bacon and Corn Fritters
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Makes approximately 9 fritters
310 grams fresh corn kernels (approximately 2 fresh corn on the cobs)
310 grams chopped or diced bacon
180 millilitres (3/4 cup) self raising flour
2 extra large free range eggs
80 millilitres (1/3 cup) buttermilk
1/2 small onion
salt and pepper to taste
45/50 millilitres of avocado oil *
Cook bacon until crisp and set aside.
Microwave the corn on the cob for 2 minutes or until cooked, yet tender and crunchy and set aside. *
Chop up the onion into small pieces
In a medium sized bowl, add the eggs and the flour and whisk together until smooth.
Add the buttermilk, bacon, corn, onions, salt and pepper.
Mix and combine all the ingredients together.
Allow the ingredients to stand for 10 to 15 minutes.
Then heat a medium sized pan with the avocado oil, once the oil has heated add tablespoonfuls of the fritter mixture to the pan allowing for the fritters to spread.
Cook for a couple minutes and once tiny bubbles appear, turn the fritter over onto the other side. Cook for a further minute or two, until the fritter is a nice golden brown colour. Continue this method with the batter until the fritter mixture is finished.
Serve hot with a little salad.
* Olive oil will be fine as well, if you do not have Avocado oil.
* If you are not keen on using a microwave to cook the corn on the cob, by all means use the stove method.