Chop them up into little pieces
Flour, baking powder, salt and paprika. I was a bit more generous with the paprika because I wanted it to be a little more spicy.
Sweetcorn Fritters with Roast Tomato and Bacon
1 cup plain (all-purpose) flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika (I used a bit more)
1 tablespoon sugar
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup diced red capsicum
1/2 cup sliced spring onions
1/4 cup chopped coriander and parsley combined ( I used 1 tbsp parsley and 1/4 tsp ground coriander)
4 tablespoon vegetable oil
4 Roma tomatoes
1 bunch rocket, washed and dried
4 rashers grilled bacon
salt and pepper
Pre-heat your oven to 180ºC. Slice tomatoes in half. Place tomatoes (cut-side up) on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter.
Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind then. Heat 2 tablespoons vegetable oil in a non-stick frying pan over medium heat. Drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time. Cook for 2 minutes or until the underside is golden-brown. Flip and cook on the other side. Transfer to a plate and keep warm and cook the remaining fritters.
To serve, place one fritter on each plate. Top each with 2 halves of roast tomato, a small handful of rocket and a rasher of bacon. Finish with a second fritter and drizzle a little olive oil around the base of the stack.