Easy

Corn fritters with salsa

Name: Corn fritters with salsa
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 slices pancetta; 2 corn cobs; 1/3 cup (80ml) buttermilk; 1/4 cup (35g) plain flour; 3 eggs, separated; 1 tablespoon grated parmesan; 3 spring onions, thinly sliced; 2 tablespoons vegetable oil; Wild rocket leaves, to serve; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 2 tomatoes, seeds removed, finely chopped; 1 long red chilli, seeds removed, finely chopped; 1/2 teaspoon caster sugar; 2 tablespoons chopped coriander; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon white wine vinegar; 2 tablespoons olive oil

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Delicious pieces of salty bacon add a meaty touch to this stylish breakfast fritter idea.

8 slices pancetta
2 corn cobs
1/3 cup (80ml) buttermilk
1/4 cup (35g) plain flour
3 eggs, separated
1 tablespoon grated parmesan
3 spring onions, thinly sliced
2 tablespoons vegetable oil
Wild rocket leaves, to serve

Salsa

1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tomatoes, seeds removed, finely chopped
1 long red chilli, seeds removed, finely chopped
1/2 teaspoon caster sugar
2 tablespoons chopped coriander
1 tablespoon chopped flat-leaf parsley
1 tablespoon white wine vinegar
2 tablespoons olive oil

Method

1.

For the salsa, mix all the ingredients together in a bowl, season well and set aside until ready to serve.
2.

Preheat the oven to 180°C. Line a baking tray and spread pancetta slices over, then cook in the oven for 8 minutes or until crisp. Keep warm.
3.

Meanwhile, cook the corn in a pan of boiling salted water for 2 minutes. When cool enough to handle, cut away kernels and combine them in a bowl with the buttermilk, flour, egg yolks, parmesan and spring onion. Season well.
4.

Beat the eggwhites in a clean bowl with electric beaters until stiff peaks form, then fold into the corn batter.
5.

Heat the oil in a large non-stick frypan over medium heat. Working in batches, place a heaped tablespoon of batter in the pan for each fritter, spaced apart. Cook the fritters for 2 minutes, then turn and cook for a further minute until golden. Remove and keep warm while you cook the remaining fritters (you should have about 10 fritters in total).
6.

Serve the fritters with the salsa, crisp pancetta and rocket.