Corn Fritters - you can't beat this recipe!

Since corn is now in season, I thought I'd use one of my old favourite recipes this weekend for brunch. You don't need to use fresh corn, as the recipe is great using canned corn as well. But, give it a try, as it really gives a fresh edge to these fritters.

Corn fritters can be served a number of ways, but this recipe, from Sydney Food, is served with roast tomatoes, rocket and bacon.

Ingredients (to serve 4)
1 x cup flour
1 x tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 Tbsp sugar
2 eggs
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
4 Tbsp olive oil
to serve
8 halves roasted tomatoes
1 bunch rocket
4 rashers grilled bacon
olive oil

Method
1 Sift flour, baking powder, paprika and salt 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 mixtures to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.
2 Place corn, capsicum, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup).
3 Heat 2 Tbsp oil in a non-stick frypan on medium heat, then drop 2 Tbsps of batter per fritter and cook for 2 minutes, or until the underside of each fritter is golden.
4 Serve with roasted tomatoes (in oven with salt and olive oil, can take about 30mins to cook), bacon, and rocket. It should make two each.

Delicious and very light.