sweetcorn fritters with bacon and tomato

16 Jun

For pancake and bacon addicts alike. Best eaten on February 23rd.

Sweetcorn fritters with bacon and tomato

serves 2

400g tin of sweetcorn

1/2 tin flour

1/4 tin milk

1 egg

1/2 red onion, finely chopped

1/2 red pepper, diced

several slices of bacon

several ripe tomatoes

a few rocket leaves

Slice the tomatoes in half, sprinkle with salt and pepper and place on a tray lined with tin foil next to the bacon slices. Grill until the bacon is brown and crispy.

Meanwhile drain the sweetcorn and tip into a large bowl. Use the tin to measure out the flour and the milk, add to the sweetcorn. Stir in the egg, onion, pepper and seasoning.

Heat two frying pans with a little olive oil. To test if they are hot enough, sprinkle a couple of drops of water on the pan; they should sizzle. Scoop big spoonfuls of sweetcorn mixture into the pan and flatten a little. You should aim to make 8-9 fritters. After 2-3 minutes, flip the fritters and cook for another minute. They should be light brown and crispy on both sides. Keep warm in oven while you make the rest.

Eat straightaway. Layer the fritters with strips of bacon and tomato halves and serve with a messy pile of rocket.

5 Responses to “sweetcorn fritters with bacon and tomato”

  1. Flora July 7, 2011 at 2:10 am #

    Frances, really enjoying trying out a few of your recipes here in Sydney! (Next on my list is the chocolate avocado cake as the avocados over here are fantastic.) I enjoyed the sweetcorn fritters but wasn’t entirely successful… I was using an old pan (hmm, yes totally blaming the tools here) but they went black on the outside but were still a little raw in the middle, any suggestions for next time?

    • sunflowerchild11 July 8, 2011 at 10:43 am #

      HI chickadee! You tried them, cool. They actually come from Bill Granger’s book – an amaaaazing Sydney chef. Please go check out one of his cafe’s for brunch. Have the ricotta hotcakes. Or the banana bread. Actually it’s all tempting!

      For any kind of pancakes, you want to heat the pan on a medium heat. If you are using olive oil, sprinkle a drop or two of water to test – it should sizzle. Butter should just start to sizzle on its own. Then you can start dolloping mixture. If the oil starts to smoke the pan is much too hot. After that, practise. I suggest pancakes every Monday morning like me and my flatmate 🙂

      Send me Sydney stories? Would love to know what you are up to!

      • Flora July 12, 2011 at 5:49 am #

        Why have I not heard of Bill Granger before?! (Just googled him – the ricotta hotcakes sound amazing, I’m going to go!) Thank you for the pancake advice – I reckon the pan was probably not hot enough. Sydney is fabulous (although surprisingly cold, the locals keep asking me why I am here in the winter time) I cannot get over being so close to the ocean though. I’m just about to head up to Cairns to dive the GBR and then backpack my way down the East Coast. I hesitate to send you this but here’s the link to my blog ieldnotesfromthecity.blogspot.com which I am (sporadically!) updating.

  2. Flora July 12, 2011 at 5:51 am #

    woops! fieldnotesfromthecity.blogspot.com 🙂


  1. pear and coconut pikelets with burnt caramel sauce « tangerine drawings - February 21, 2012

    […] servings (preferably with butter). Banana pancakes for breakfast, indian spiced fritters for lunch, corn cakes with bacon and grilled tomato for […]

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