Corn and Bacon Fritters

These fritters are quick, easy, tasty and cheap.  They can be served with veggies or salad for a meal, and they are delicious and always popular this way. But at this time of year, when we seem to do more than usual entertaining, I like to make them as tiny fritters and serve them topped with a little sour cream and finely sliced chives for hors douvres.

However you serve them, I'm sure they'll become a family favourite.
 
Ingredients: 
2 tbsp olive oil
125g bacon rashers, rind removed, coarsely chopped
1/2 a green capsicum, finely diced
1 onion, finely diced
1 x 420g can corn kernels, drained
3/4 cup plain flour
3 eggs, lightly whisked
1 tbsp milk
1/2  tsp mixed herbs

Method:
Heat 1 teaspoon of oil in a frying pan over medium heat. Cook the bacon for 2 minutes or until lightly browned. Add capsicum and cook for 1 minute. Transfer to a bowl. Stir in the corn, flour, egg, milk and herbs.  Mix well to combine. Season with salt and pepper.  Heat remaining oil in a large frying pan over medium-high heat. Add 1/4 cup portions of the mixture. Flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Repeat until all mixture is used. 

Variations:
Use grated zucchini instead of capsicum
Add diced, drained tomato instead of corn kernels
Swap the onion for finely sliced spring onion

You can also cook these fritters on the barbecue or on a griddle over a campfire too, and they feature on our camping menu regularly.

To make them when you are camping, measure the dry ingredients into a large ziplock bag. When you are ready to make them add the wet ingredients to the bag, zip it shut and use your hands to combine everything. Then snip a corner off the bag and "pipe" the mixture onto your barbecue plate or griddle.

The beauty of using the ziplock bags for mixing is that you don't need to carry mixing bowls. Space (and often weight) is at a premium when camping so using ziplock bags to mix in is very handy.  I will remind you however to use foodsafe ziplock bags and I don't recommend actually cooking in them unless they are marked as foodsafe and boilable.