Recipe: Corn and pumpkin seed fritters with bacon

By Grant Allen

2 comments
Corn and pumpkin seed fritters with bacon. Photo / Kellie Blizard
Corn and pumpkin seed fritters with bacon. Photo / Kellie Blizard

1 Drain a can of corn kernels.

2 Finely chop a red onion and some parsley from the garden.

3 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.

4 We cooked some bacon in a pan, then put it into the oven to crisp.

5 Add a little vegetable oil to the bacon fat left over from cooking.

6 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.

- Herald on Sunday

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