Cheesy bacon and corn fritters
Crunchy deep-fried pastries served with a zesty lime mayo. Tasty finger food for any occassion.
- 5 ml olive oil
- 200 g bacon - diced
- 125 ml water
- 80 ml milk
- 100 g salted butter - diced
- 160 ml cake flour
- 2 large eggs
- 1 cloves garlic - finely chopped
- 2 spring onions - chopped
- 1/2 tsp salt
- pinch pepper
- 100 g smoked mozzarella
- 125 ml tinned corn kernels
- sunflower oil - for deep frying
- LIME MAYO
- 160 ml French-style mayonnaise
- 1 lime - zested
- 30 ml fresh lime juice
For the fritters, heat the oil in a pan over medium heat. Add the bacon and fry, 4 minutes. Remove the bacon with a slotted spoon and drain on kitchen paper. Set aside.
Combine the water, milk and butter in a saucepan over medium heat. Bring to a gentle simmer and stir until the butter has melted. Turn the heat down and whisk in the flour. Cook 1 minute, or until the mixture pulls away from the side and forms a ball. Remove the mixture from the heat and set aside to cool, 5 minutes. Using a wooden spoon, stir in the eggs, one at a time. The mixture will split at first. Once all the eggs have been incorporated the mixture will look smooth and shiny. Set aside.
Combine the bacon, garlic, spring onions, salt and pepper in a food processor and blend until fine but slightly chunky. Stir this into the dough mixture together with the mozzarella and corn.
Heat the oil for deep-frying to 180°C. Using a teaspoon or small ice cream scoop, gently drop in spoonful’s of the batter. Fry until golden and crisp, 1-2 minutes per side. Drain on kitchen paper.
For the lime mayo, stir all of the ingredients together, season to taste and serve as a dip with the fritters. Serve with extra lime wedges and Windhoek beer.
TIP: If you like smoky flavours, add a few drops of liquid smoke to the fritter batter before frying.
In partnership with Windhoek.