Corn fritters with crispy bacon and roasted cherry tomatoes
4 slice(s), (4 x 25g slices)
Frozen corn kernels
¼ medium, finely chopped
Wholemeal self-raising flour
1 x 3 second spray(s)
Light sour cream
¼ cup(s), (60ml)
- 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.
- Meanwhile, whisk egg and milk in a large bowl until combined. Stir in corn kernels and red onion. Stir in flour until just combined.
- 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.
- Top with sour cream and bacon. Sprinkle with chopped fresh chives and serve with tomatoes.