200g (7 oz) bacon, diced
½ cup self-raising flour
300g (10.5 oz) frozen corn kernels, thawed
Marion’s Kitchen Asian BBQ Sauce (or your choice of dipping sauce), to serve
vegetable oil for shallow frying
Place the bacon in a cold frying pan. Turn the heat to high and cook until crispy. Transfer to a plate lined with paper towel and allow to cool.
Place the flour, eggs, half the corn kernels and a pinch of salt into the bowl of a food processor. Blend until smooth. Transfer the mixture to a large bowl and fold through the remaining corn and cooled bacon. Mix until well combined.
Pour enough oil into a large frying pan to shallow fry (about a 1cm depth of oil is good). Place over high heat. When the oil is hot, spoon heaped tablespoons of the batter into the oil. Cook for 3-4 minutes, turning often, or until golden and cooked through. Drain on paper towel. Repeat until all the batter is used up.
Serve warm with the Marion’s Kitchen Asian BBQ sauce or your choice of dipping sauce.