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.