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Bacon and Corn Fritters

Bacon and Corn Fritters

2 large corn cobs (or tinned kernels)
175g rashers rindless bacon, chopped
1 1/3 cups self-raising flour
1 cup milk
2 eggs, lightly beaten
4 green onions, thinly sliced
extra light olive oil, for shallow-frying

crisp bacon, mashed avocado and light sour cream, to serve

1. Using a sharp knife, remove kernels from cobs. Set aside. Place bacon in a non-stick frying pan over medium-high heat. Cook while stirring for 4 minutes or until light golden. Transfer to a plate lined with paper towel.
2. Sift flour into a bowl. Season with salt and pepper. Lightly whisk milk and eggs in a jug until well combined. Pour over flour. Stir gently until smooth. Add corn, bacon and green onion. Stir to combine.
3. Preheat oven to 160°C. Add enough oil to a large non-stick frying pan to cover base. Heat over medium heat. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 4 to 5 minutes each side or until golden and cooked through. Transfer to a wire rack. Keep warm in oven while cooking the remaining fritters.
4. Serve fritters topped with bacon, avocado and sour cream.

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