Yields: 4 Servings Difficulty: Easy
- 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.