Ingredients
2 Kalfresh Sweet Corn cobs (4 for vegetarian)250g Butcher Co. double smoked bacon rashers, rind and excess fat trimmed, finely Chopped
3 spring onions, finely sliced
3 baby capsicums or a whole capsicum, halved, deseeded, finely chopped
2 whole Grazing Girls pasture ranged eggs
2 egg whites
1 tsp smoked paprika
½ cup chopped fresh parsley
½ cup Parmesan cheese
Method
Cook corn on high heat in a microwave with husks on for two to three minutes.
Leave to cool, remove husks and shave corn off cobs with a knife into a large bowl.
Heat a frying pan over high heat. Add spring onion and paprika and cook, stirring, for five minutes or until golden brown. Remove from heat.
Combine the whole eggs and flour and bicarb soda in a bowl. Gradually stir in the milk. Add corn, parmesan to and stir to combine. Season with salt and pepper.
In separate bowl whisk egg whites until firm (this will add lightness to the corn batter).
Fold into the corn/bacon batter gently with the chopped parsley, keeping as much air in the batter as possible.
Heat half the vegetable oil in a large nonstick frying pan over medium heat.
Spoon one tablespoon of corn mixture evenly around the edge of the pan.
Cook for 2-3 minutes each side or until golden brown and cooked through.
Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.
