Corn fritters

Corn fritters

Corn and bacon fritters

  • Heat 1 tbsp of the olive oil in a frying pan, and cook the onion and pancetta or bacon together until the onions are softened and the pancetta begins to brown. Set mixture to one side and wipe out the pan.
  • In a bowl, mix together the flour, milk, egg, melted butter and Cheddar until combined and smooth. Add the softened onions and cooked bacon or pancetta, and stir again.
  • Brush the remaining olive oil around the frying pan, or use a flat hotplate, and pour in 3 ladles of the batter to make 3 small fritters. Divide half of the sweetcorn between the fritters and cook for 1–2 minutes on each side until golden.
  • Repeat with the remaining batter and sweetcorn.
  • Makes 6

    • 2 tbsp olive oil
    • 1/2 small onion, diced
    • 65g diced pancetta or bacon
    • 100g self-raising flour
    • 100ml full-fat milk
    • 1 large egg
    • 20g unsalted butter, melted
    • 30g Cheddar, grated
    • 40g tinned sweetcorn

    This and more great recipes are featured in Home Baking by Jo Wheatley (£18.99, Little Brown Book Group).

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