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Corn fritters always remind me of Sydney cafés in the ’90s — I think that’s why I have recently put them back on the menu at Sugar. They really are so tasty and there’s something about adding maple and bacon or cured salmon that makes them really satisfying. It also turns out that they are super popular! These are a great way to start a weekend day, and you can even make the batter a day or two before.
3 whole corn cobs, husks removed
½ red onion
1 long fresh chilli
large handful of parsley
large handful of coriander
200g plain flour
1 tsp baking powder
1 tsp salt
½ tsp cayenne pepper
8 rashers bacon
1 bulb fennel
2 Tbsp extra virgin olive oil
juice of ½ lemon
organic maple syrup
Prepare corn cobs by cooking in a large pot of boiling water for 3-5 minutes. Drain and cool. Cut kernels off cobs and place in a mixing bowl.
Dice onion and chilli finely, chop herbs and add to kernels. Add eggs and milk and stir to combine.
Sift flour, baking powder, salt and cayenne together. Fold dry ingredients
Over a medium heat, heat a little canola oil and spoon some corn fritter mix in. Fry until golden and bubbles form. Flip and cook other side until golden brown. Cook mix in batches until all the batter is cooked. Keep warm in low oven.
To serve, fry bacon until crisp. Finely shave fennel with a microplane and toss with olive oil, lemon juice, and salt and pepper to taste. Place a stack of corn fritters on a plate and top with fennel and bacon. Serve with maple syrup on the side, if desired.