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Corn fritters with crispy bacon and mushrooms

Tasty wholesome corn fritters with crispy bacon and hearty mushrooms - a mouthwatering flavour combination perfect for weekend brunch!
4
20M
20M
40M

Ingredients

Method

1.

Using a sharp knife, remove corn kernels from cobs and place in a large bowl. Add sifted flour, cheese and chives. Season.

2.

In a jug, lightly whisk milk and eggs. Gradually add to dry ingredients until combined. Stir in zucchini.

3.

In a large frying pan, heat 1 tbsp oil on medium. In batches, cook ¼ cups of mixture (adding remaining oil between batches) for 2-3 minutes on each side, until golden and cooked through. Drain on paper towel.

4.

Using same pan, increase heat to high. Fry the bacon for 2-3 minutes, until crisp. Remove from pan and keep warm.

5.

In same pan, sauté mushrooms and tomatoes for 4 minutes, until mushrooms are golden and tomatoes just begin to split.

6.

Serve fritters with bacon, mushroom mixture, spinach and chutney.

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