Sweetcorn Fritters with Roast Tomato and Bacon
8 halves roast Roma tomatoes
Olive oil
Salt and pepper
1 C plain flour
1 t baking powder
¼ t salt
¼ t paprika
1 T sugar
2 eggs
½ C milk
2 C fresh corn kernels, from cob
½ C diced red capsicum
½ C sliced shallots
¼ C total coriander and parsley
4 T oil
Lettuce or rocket
4 rashers grilled bacon
Olive oil
Salt and pepper
1 C plain flour
1 t baking powder
¼ t salt
¼ t paprika
1 T sugar
2 eggs
½ C milk
2 C fresh corn kernels, from cob
½ C diced red capsicum
½ C sliced shallots
¼ C total coriander and parsley
4 T oil
Lettuce or rocket
4 rashers grilled bacon
Preheat oven to 180°C. Cut tomatoes in half lengthways, place on baking tray, drizzle with olive oil, sprinkle with salt and pepper, roast 40 mins. Sift flour, baking powder, salt, paprika in large bowl, stir in sugar and make well. Gradually add combined eggs and milk while whisking, whisk until smooth and stiff. In another bowl combine corn, capsicum, onion, herbs and add a little batter to lightly bind them (about ¾ C). Heat 2 T oil in frypan, drop in 2 T batter per fritter and cook 4 at a time. Cook 2 mins or until underside golden, turn over. Serve with tomatoes, bacon and lettuce sandwiched between 2 fritters.