Ingredients

The following ingredients have 6 Servings
  • 3 (1.2kg) whole corn cobs
  • 1 small_piece small red onion (100g)
  • 1 kilogram spinach
  • 2 eggs
  • 2 tablespoon fresh flat-leaf parsley, coarsely chopped
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour cooking-oil spray
  • 6 (390g) rindless bacon slices
  • 250 gram cherry truss tomatoes

Instruction

  • Discard husk and silk from corn, cut kernels from cob. Peel and coarsely chop onion. Trim spinach, wash and drain leaves.
  • Reserve 1 cup corn kernels. Process remaining corn, onion, eggs and parsley until coarsely chopped, transfer to large bowl. Stir in sifted flours and reserved corn kernels. Season.
  • Preheat oven to 120°C (100°C fan forced).
  • Spray large heated frying pan with cooking oil, cook bacon until crisp. Place on oven tray.
  • Cook tomatoes in same heated pan until skins start to split, place on tray with bacon. Wipe out pan. Transfer tray to oven to keep warm.
  • Spray same heated pan with cooking oil, working in batches, drop ¼ cup batter into pan for each fritter. Using spatula, spread batter into rounds, cook about 2 minutes each side or until cooked through. Transfer fritters to tray in oven to keep warm. Repeat to make 12 fritters, wiping out pan between batches.
  • Cook spinach, in batches, in same heated pan until wilted. Drain off excess liquid, season.
  • Serve fritters with spinach, bacon and tomatoes.