Corn fritters with crispy bacon and roasted cherry tomatoes
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These eggy delights are a perfect bite sized brunch topped with sour cream and bacon and served with sweet roasted cherry tomatoes.
Ingredients
Cherry tomatoes
250 g
Shortcut bacon
4 slice(s), (4 x 25g slices)
Egg(s)
1 medium
Skim milk
¼ cup(s)
Frozen corn
½ cup(s)
Red onion
¼ medium, finely chopped
Wholemeal self-raising flour
½ cup(s)
Oil spray
1 x 3 second spray(s)
Light sour cream
¼ cup(s), (60ml)
Instructions
1
Preheat oven to 220˚C. Place tomatoes and bacon, in a single layer, in a large baking dish. Bake for 15 minutes or until tomatoes are tender and bacon is golden.
2
Meanwhile, whisk egg and milk in a large bowl until combined. Stir in corn kernels and red onion. Stir in flour until just combined.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon level tablespoons of batter into the pan and cook for 2-3 minutes each side or until golden and puffed. Cook the remaining batter to make 12 fritters in total.
4
Top with sour cream and bacon. Sprinkle with chopped fresh chives and serve with tomatoes.
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