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Corn and pumpkin seed fritters with bacon

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Herald on Sunday 10/7/2012

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

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.