Deliciousness!

Sweet, salty, crunchy, and sooooo good. I think having perfectly ripe tomatoes and corn also helped. Actually, everything except the bacon was local… hmmmm…. The tomatoes were super super sweet and salted just right. I think next time I make the roasted tomato soup, I’ll do this quick version - 350F for 40 minutes instead of the 200F 8 hour method - oy. This definitely does not have to be a breakfast dish - we were so full and it just looks and tastes like a great summer alternative to latkes. Bill’s of Sydney, really hit the palate right with this. Ok, enough babbling, here’s the recipe:

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon paprika

1 tablespoon sugar

2 eggs

1/2 cup milk

2 cups fresh corn kernels from the cob

1/2 cup diced red pepper

1/2 cup sliced green onions

1/4 cup chopped cilantro and parsley (combined)

4 tablespoons veg oil

to serve

8 halves roast tomatoes, arugula, grilled bacon, and a dribble of olive oil

1. Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the center. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

2. Place corn, peppers, onions, and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non-stick frying pan aon medium heat,then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time (I could only fit 3). Cook for 2 minutes, or until the underside of the fritter is golden. turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking remaining fritters.

3. To Serve - place one fritter on each plate and top each with 2 halves of roast tomato, a small handful of arugula and a couple slices of bacon. Finish with a second fritter and drizzle olive oil around the base of the stack. Serves 4.

*** Note*** You can save the fritter batter for up to 3 days!! but do not mix the batter with the veggies more than an hour before you’re ready to cook or the fritters will be soggy.