Corn And Grilled Veggie Fritters - cooking recipe

Ingredients

1 1/4 cups self-rising flour, sifted
1/2 cup buttermilk or milk
2 None large eggs, beaten
14 oz can corn kernels, drained
5 oz grilled antipasto vegetables, drained, chopped
2 oz Cheddar cheese, grated
1 tsp dried dill
2 tbsp olive oil
None None crispy bacon, to serve
None None sauteed cherry tomatoes, to serve
None None sweet chilli sauce, to serve

Preparation

For the fritter mixture, sift flour into a bowl and season. Make a well in center and whisk in combined buttermilk or milk and eggs. Fold in corn, vegetables, cheese and dill.
Heat half oil in a large frying pan on medium. Add 1/2 cup fritter mixture. Cook 3-4 mins, until bubbles appear and begin to burst. Flip and cook 2-3 more mins. Repeat with remaining oil and batter. Serve with bacon, tomatoes and sweet chili sauce.