Recipe Ingredient
- Batter
- 120g plain flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp chicken stock granules
- Dash of pepper
- 2 stalks chives, snipped finely
- 2 stalks coriander, snipped finely
- 250ml milk
- 2 eggs
- ½ a can (200g) corn kernels, drained
- 4-5 tbsp corn oil or olive oil
- 4 rashers rindless bacon
- 150g button mushrooms, quartered or sliced
Instructions
- Sift flour and baking powder into a mixing bowl. Add salt, chicken stock granules and pepper and stir in snipped chives and coriander.
- Whisk milk with eggs lightly to combine then pour over the flour mixture. Add corn kernels and stir well with a wooden spoon.
- Heat 1-2 tablespoons oil in a non-stick frying pan over medium heat. Once oil is hot drop a tablespoon of the fritter mixture into the pan. Cook for 1-2 minutes on each side or until lightly golden brown. Remove and keep warm. Repeat with the remaining oil and fritter mixture.
- In a clean non-stick frying pan over medium-low fire, fry bacon rashers and button mushrooms until bacon is crisp and mushrooms are fragrant and golden.
- Serve corn fritters, bacon rashers and mushrooms immediately.
