Sunday Breakfast Corn and Bacon FrittersPrint Recipe
- 2 rashers rindless bacon, chopped
- 200g desiree potatoes, peeled, grated
- 2 x 125g cans corn kernels, drained, rinsed
- 2/3 cup self-raising flour
- 2 eggs
- 1/2 cup milk
Heat a frying pan over medium heat. Add bacon. Cook until starting to brown but not too crisp. Transfer to a plate.
Make batter by sifting flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug and add mixture to flour. Whisk until smooth.
Squeeze excess moisture from potato. Stir bacon, potato and corn into the batter.
Heat 1 tablespoon oil in pan over medium heat. Use a heaped tablespoon of mixture per fritter, cook fritters for 3-4 minutes each side or until golden.
Serve with fried eggs, avocado and sour cream, or poached eggs and hollandaise sauce.
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