Vegetable Fritters

3 shallots, thinly sliced
3 rindless shortcut bacon rashers, finely chopped
2 cups Edgell Peas Corn Capsicum Mix 
¼ cup finely chopped fresh basil leaves 
¼ cup grated tasty cheese 
2/3 cup self raising flour
1 cup buttermilk
1 egg
2 tbsp sweet chilli sauce
2 tbsp vegetable oil
Sweet chilli sauce, lemon wedges and small basil leaves, to serve
Combine onion, bacon, corn, capsicum, peas, basil, cheese and flour in a bowl.

Whisk buttermilk, egg and sweet chilli sauce together in a jug. Add to vegetable mixture. Stir to combine.

Heat oil in a large frying pan over medium-high heat. Using 2 tablespoons batter at a time, cook in batches of 4 for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Serve fritters with sweet chilli sauce, lemon wedges and basil. 

Print Recipe
Midwest Foods Dubbo