Pan-fried Corn Fritters with Bacon Rashers
120g plain flour
1 tsp baking powder
½ tsp salt
½ tsp chicken stock granules
Dash of pepper
2 stalks chives, snipped finely
2 stalks coriander, snipped finely
½ a can (200g) corn kernels, drained
4-5 tbsp corn oil or olive oil
4 rashers rindless bacon
150g button mushrooms, quartered or sliced
Sift flour and baking powder into a mixing bowl. Add salt, chicken stock granules and pepper and stir in snipped chives and coriander.
Whisk milk with eggs lightly to combine then pour over the flour mixture. Add corn kernels and stir well with a wooden spoon.
Heat 1-2 tablespoons oil in a non-stick frying pan over medium heat. Once oil is hot drop a tablespoon of the fritter mixture into the pan. Cook for 1-2 minutes on each side or until lightly golden brown. Remove and keep warm. Repeat with the remaining oil and fritter mixture.
In a clean non-stick frying pan over medium-low fire, fry bacon rashers and button mushrooms until bacon is crisp and mushrooms are fragrant and golden.
Serve corn fritters, bacon rashers and mushrooms immediately.