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    Sweetcorn Fritters with Watercress and Crisp Pancetta

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    Sweetcorn Fritters with Watercress and Crisp Pancetta

    The sweetcorn gives a crunchy sweetness to these golden fritters, the pancetta adds crunch and the peppery watercress provides freshness.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 100g plain flour
    • 1 tsp baking powder
    • 2 large eggs, separated
    • 150ml milk
    • ½ tsp paprika
    • 2 tbsp chives, finely snipped
    • 340g tin sweetcorn (drained weight 275g)
    • 2–3 tbsp vegetable oil
    • 70g pancetta slices or bacon rashers
    • 4 tomatoes, halved
    • 100g watercress, washed


    1. Sift the flour and baking powder into a bowl. Whisk the egg yolks and milk together in another bowl, then beat well into the flour until smooth. Add the chives, a good pinch of salt, some pepper, paprika and the sweetcorn, tossing well. Whisk the egg whites until soft peaks form and fold into the batter.
    2. Heat the oil in a large frying pan over a medium heat until hot. Drop 2 tbsp of the mixture into the pan to make one fritter – there should be room for 3–4 fritters in the pan. Cook for 3–4 minutes. When golden on the underside, turn and fry the other side for 3 minutes or until cooked through. Keep warm while making 3 further batches of fritters.
    3. Grill or fry the pancetta slices until crisp, adding the tomatoes for the last 2–3 minutes, cut-side down, allowing them to soften a little. Serve on warm plates with the fritters and watercress.

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