For pancake and bacon addicts alike. Best eaten on February 23rd.
Sweetcorn fritters with bacon and tomato
400g tin of sweetcorn
1/2 tin flour
1/4 tin milk
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.