Bacon and sweetcorn fritters

These bacon and sweetcorn fritters are a crowd-pleasing breakfast or brunch dish. The fritters are made with streaky bacon, fresh sweetcorn, chilli and spring onion. Serve with fresh lemon and a dollop of crème fraîche.

Bacon and sweetcorn fritters Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• ½ cup (125 ml) milk
• 2 large eggs, separated
• 50 g plain flour
• 2 tsp baking powder
• ¼ cup (60 ml) extra virgin olive oil
• 1 lemon, zest and juice
• crème fraîche, to serve
• 3 cooked streaky bacon rashers, roughly chopped, to serve

Filling

• 4 streaky bacon rashers, roughly chopped
• 1 corn cob, kernels removed
• 1 birds' eye chilli, finely chopped
• 4 spring onions, finely chopped

Instructions

1. In a large frying pan, cook the bacon, corn and chilli (save some for garnish!), stirring over medium-high heat, until lightly browned.
2. While the bacon is cooking, place the egg whites into the bowl of a stand mixer with the whisk attachment fitted, and beat on high speed until soft peaks form. Add the lemon zest and a squeeze of lemon juice to the egg whites. Remove to a clean medium bowl.
3. Combine the milk and egg yolks in the cleaned bowl of the stand mixer and whisk on medium speed until combined. Add the flour and baking powder and mix on low speed - ensuring that you do not overmix. Add the corn and bacon mixture and spring onions (reserve some for garnish!) to the batter, then fold in the whipped egg whites in thirds. It will be a loose mixture.
4. Heat the olive oil in a large frying pan on low heat and ladle in the fritters. Cook for 3 minutes per side and remove to a paper towel-lined plate.
5. To serve, divide fritters between plates and sprinkle with extra bacon (if you like). Garnish with the reserved spring onion, sliced chilli and squeeze over some lemon juice. Serve with a dollop of crème fraîche.

Note

• The tip for this recipe is to ensure the batter is not overmixed, as it will give you more rise and much lighter fritters.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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