MAKES: 16

INGREDIENTS
● 4-5 rashers streaky smoked bacon, chopped
● 1 egg, lightly beaten
● 160ml full cream milk
● 1 cup (150g) plain flour
● 2 ½ cups (100g) Kellogg's® Corn Flakes
● 1 tsp baking powder
● 2 corn cobs, husks removed, kernels sliced
● 60-70g (approximately ½ cup) grated tasty cheese or mild cheddar
● 2 tbsp finely chopped parsley
● Lemon wedges to serve

DIPPING SAUCE:
● ½ cup aioli
● ½ cup crème fraîche
● ½ lemon, juiced
● 1 tbsp chopped chives

DIRECTIONS

1. For the dipping sauce, combine all the ingredients, season and set aside.

2. Place bacon in a cold frypan over medium heat. Once it begins to sizzle and the fat starts to render, cook for 3-4 minutes until crisp.

3. Remove from the heat and cool completely then place in a bowl and whisk in the egg and milk.

4. In a separate bowl, combine the flour and baking powder with ½ tsp salt.

5. Add the corn, cheese and parsley then stir into the egg mixture.

6. Just before you are ready to cook, crush the Kellog's Corn Flakes into small pieces. You can do this in a Ziploc bag with a rolling pin, once done place in a wide bowl.

7. in the Kellogg's Corn Flakes into very small pieces. You can do this in a Ziploc bag with a rolling pin, once done place in a wide bowl.

8. In batches, dollop a spoonful of the batter into the bowl to get a Corn Flake coating then use a spoon to carefully transfer in batches into hot oil (shallow fry at 150°C) and cook for 2-3 minutes until golden. Drain on a wire rack.

9. Serve with dipping sauce and lemon.

 

 

* Kellogg's® Bacon and Corn, Corn Flakes Fritters Recipe thanks to Kellogg's who celebrate 100 years of manufacturing in Australia this year.