Corn and pumpkin seed fritters with bacon
Ingredients
| 1 can | Corn kernels |
| 1 | Red onion |
| 1 handful | Fresh parsley |
| ¼ cup | Pumpkin seeds |
| 1 cup | Plain flour |
| 2 | Eggs |
| 1 tsp | Baking powder |
| 1 packet | Bacon, fried in a pan to serve alongside, optional |
| 1 bottle | Tomato sauce, to serve |
Directions
- Drain a can of corn kernels.
- Finely chop a red onion and some parsley from the garden.
- In a large bowl mix the above with pumpkin seeds, a cup of plain flour, 2 eggs and a teaspoon of baking powder. Season well.
- We cooked some bacon in a pan, then put it into the oven to crisp. Add a little vegetable oil to the bacon fat leftover from cooking. Otherwise just use enough vegetable oil to fry fritters.
- Cook spoonfuls of the fritter mix. Don't overcrowd the pan. Sit the fritters on paper towels to drain and keep them warm in the oven.
- Serve with the bacon and tomato sauce.
http://www.bite.co.nz/recipe/5837/Corn-and-pumpkin-seed-fritters-with-bacon/
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