Sweetcorn and Pea Fritters

Golden beads of freshly-picked succulent sweet corn glow illuminously under the sweltering Queensland sun. Their beauty is equal only to their sweet juicy flesh which runs down my chin in streams, pooling at my toes.

This week I decided to pay homage to sweet corn which is appearing more frequently at the farmer's markets as the harvesting season begins. Sweet corn grows so copiously in Queensland and is so cheap at the moment, that it makes good sense to include some in your diet.

This week I have adapted a sweet corn recipe from possibly the most-addictive TV cooking show, My Kitchen Rules.

My version of the recipe is of course gluten free and you might recognise it as the recipe Luke and Scott made for the market challenge. It went down well at the market and it will go down just as well in your own kitchen! Mr Tolerant has given his seal of approval.

While this recipe might take a while in prep time (and definitely took me longer than the recommended 20 mins), but it is worth the wait in its taste. The bonus of this recipe is that it is also Vegetarian and includes no less than 12 different veges and herbs! When the sweetness of the fritters are combined with the saltiness of the bacon, you will be craving more.

Plus this meal is deceptively filling, freezes well and is perfect for a nutritious but delicious after-school snack!

Sweetcorn and Pea Fritters

Here's What You'll Need...

4 rashers shortcut bacon as a side

For the Coriander Mint Yogurt

For the Tomato Salsa

For the Fritters

And Here's How to Make It...

1. To make coriander mint yogurt, place all ingredients in a food processor and process until just combined. Be careful not to overprocess, otherwise you will end up with runny sauce.

2. To make tomato salsa, combine all ingredients in a medium bowl. Season with salt and pepper.

3. To make fritters, place 2 cups of corn kernels in a food processor and process until a chunky purée forms. Add onion, chilli, coriander and garlic. Process to combine. Add g-free flour and process briefly to combine. Add eggs and process to combine. Add enough milk until a thick batter forms. Transfer mixture to a bowl and stir in remaining corn kernels and remaining ingredients.

4. Preheat a lightly oiled frying pan or barbecue hotplate. Using a spoon, pour in ¼ cup of batter to form fritters. Cook for 3 minutes on each side or until golden brown, crisp and cooked through. Cook bacon on same hotplate for 2-3 minutes on each side or until crispy.

5. Place fritters on each serving plate with bacon and minted yoghurt on the side. Spoon a little salsa on top to serve.

Adapted from Luke and Scott's "Sweetcorn and Pea Fritters with Bacon" from My Kitchen Rules TV program

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