Is there a better way to spoil your mum on Mother’s Day than to cook her a delicious brunch? Colin doesn’t think so and he’s got the perfect recipe to do just that. He’ll show you how to cook the simplest, fluffiest and yummiest bacon and sweetcorn fritter you’ve ever eaten. In fact, they’re so easy the kids will have a lot of fun helping out too. So, start Mother’s Day off right, with the dish Colin calls “love on a plate.”
Ingredients
Method
Preheat oven to 240°C/ 220°C fan-forced. Put bacon on a metal tray. Cook until crisp. Set aside to cool. Roughly chop bacon.
Preheat a chargrill pan on high heat. Cook corn, turning regularly, or until golden. Set aside to cool, then slice kernels.
Using a stand mixer, beat flour, baking powder, milk and egg yolks until smooth. Transfer to a clean bowl. Stir in bacon, corn and onion. Season.
Beat egg whites in a clean bowl with a whisk until soft peaks form. Fold gently through batter, take care not to overwork and lose air.
Heat oil in a large non-stick frying pan on medium heat. Work in batches, using 1 tablespoon of mixture at a time, cook for 2-3 minutes on each side or until golden brown. Transfer to an oven tray lined with paper towel. Keep warm (see Cook’s tip, below).
Drizzle fritters with juice and maple syrup. Serve with extra bacon, zest and basil leaves.
Cook’s tip
Keep fritters warm in a low oven until ready to serve.
You may also like:
Corn fritters with smoked salmon and crispy bacon
Corn fritters with hand‑cut ham and avocado
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