Name: Corn Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 pcs egg; 1.5 dl cornmeal; 0.5 dl milk; 0.5 tsp salt; 0.25 tsp pepper; 300 g canned corn kernel; 2 tbsp parmesan, grated; 2 tbsp fresh curly parsley, chopped; 2 tbsp margarine for frying; 300 g bacon

UntrainedChef

Tips from the kitchen

Let the batter rest the full 15 minutes. The cornmeal needs time to absorb the liquid, otherwise the fritters spread too thin in the pan and don't hold together.
When you blend half the corn, you don't need it completely smooth. A few chunks left in the purée actually give the fritters more texture.
Keep the fritters small, about a heaped tablespoon each. Big ones take too long to cook through and the outside gets too dark before the middle sets.
The margarine burns faster than you'd expect. Keep the heat at medium and add a fresh knob between batches if the pan looks dry or the residue starts going brown.
The bacon is done when it curls up and the fat turns translucent at the edges. Pull it out then, not before, not after.

Ways to vary it

Swap the parsley for fresh chives if that's what you have. It works just as well and the onion note goes nicely with the corn.
You can stir a small finely chopped red chilli into the batter before frying. Keeps it mild enough for kids who can handle a little heat, and adds some colour.
For a meat-free version, skip the bacon and serve the fritters with a fried egg on top instead.

Storage & leftovers

Leftover fritters keep in the fridge for up to 3 days in a sealed container. They freeze fine too, just layer them with baking paper so they don't stick. Reheat in a dry pan over medium heat or in the oven at 180°C until warmed through. The microwave works but they go soft.