The crispies should have a delicious crisp coating and a soft centre.
3/4 cup (125 g) 4 oz plain flour (All purpose)
pinch of salt
1 egg, separated
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) boiled bacon, finely minced
210 g (7 1/2 oz) can sweetcorn, drained
vegetable oil for deep frying
paprika to garnish
pinch of salt
1 egg, separated
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) boiled bacon, finely minced
210 g (7 1/2 oz) can sweetcorn, drained
vegetable oil for deep frying
paprika to garnish
method
1. Sift the flour and salt into a bowl; make a well in the centre and add the egg yolk.
2. Beat gently, adding the milk gradually, until all the flour is mixed in, then beat hard for about 2 minutes. Leave the batter to stand in a cool place.
3. Just before cooking add the bacon and the sweetcorn to the batter. Stiffly whisk the egg white and fold evenly into the batter.
4. Fry spoonfuls of the mixture in hot deep oil for 3 - 4 minutes, until crisp and golden.
5. Drain, then dredge lightly with paprika and serve immediately.
2. Beat gently, adding the milk gradually, until all the flour is mixed in, then beat hard for about 2 minutes. Leave the batter to stand in a cool place.
3. Just before cooking add the bacon and the sweetcorn to the batter. Stiffly whisk the egg white and fold evenly into the batter.
4. Fry spoonfuls of the mixture in hot deep oil for 3 - 4 minutes, until crisp and golden.
5. Drain, then dredge lightly with paprika and serve immediately.
serving amount
serves 4
rate this recipe
7.3
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