American corn fritters with bacon and roasted tomatoes

American corn fritters with bacon and roasted tomatoes

Rick Stein discovered the totally sinful practice of pouring maple syrup over hot bacon and fritters and decided he just had to share it with us. We don’t mind, do we.

American corn fritters with bacon and roasted tomatoes

  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 20 minutes to cook

Rick Stein discovered the totally sinful practice of pouring maple syrup over hot bacon and fritters and decided he just had to share it with us. We don’t mind, do we.

Nutrition: per serving

Calories
665kcals
Fat
42.7g fat (11.4g saturated)
Protein
17.9g
Carbohydrates
55.2g (19g sugars)
Salt
2.9g

Ingredients

  • 4 sprigs vine-ripened cherry tomatoes, or a 250g punnet cherry tomatoes
  • 1 tbsp olive oil
  • 12 thin slices pancetta, bacon or speck, rind removed
  • Maple syrup, to serve

For the corn fritters

  • 1½ tbsp polenta
  • 100g plain flour
  • 1½ tsp baking powder
  • Large pinch of cayenne pepper
  • 1 medium free-range egg
  • 100ml milk
  • 2 x 125g cans sweetcorn, drained
  • ½ red pepper, deseeded and finely chopped
  • 4 spring onions (white part only), trimmed and finely chopped
  • 20g unsalted butter, melted and cooled
  • Sunflower oil, for deep-frying
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. On a baking tray, drizzle the tomatoes with the olive oil and season. Put the pancetta or bacon in another baking tray, then put both trays in the oven. Roast for 10-12 minutes, turning the pancetta halfway.
  2. To make the fritters, sift the polenta, flour, baking powder and cayenne pepper into a bowl and season with salt and freshly ground black pepper. Beat the egg with the milk, then stir into the dry ingredients with the sweetcorn, red pepper, onions and butter.
  3. Half-fill a deep fat fryer or large, heavy-based pan with sunflower oil and heat to 190°C, or until a cube of bread turns golden in 30 seconds.
  4. Using 1 heaped tbsp batter for each fritter, drop 4 fritters into the oil at a time and cook for 2-3 minutes, turning occasionally, until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest. Divide the fritters, tomatoes and bacon between plates, drizzle with maple syrup and serve.

Nutrition

Nutrition: per serving
Calories
665kcals
Fat
42.7g fat (11.4g saturated)
Protein
17.9g
Carbohydrates
55.2g (19g sugars)
Salt
2.9g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Smoky sweetcorn fritters with tarragon yogurt

Smoky sweetcorn fritters are vegetarian food done right – served...

Save recipe icon Save recipe icon Save recipe

Recipes using chickpeas

Pan-fried chickpea fritters

Simple and quick to make, this wheat free chickpea fritter...

Save recipe icon Save recipe icon Save recipe

September seasonal

Easy sweetcorn fritters

These sweetcorn fritters, served with an avocado salsa, make a...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.