Fritters seem to have gone out of fashion, as have fish cakes. I have fond memories of Corn Beef Fritters and Tuna Fish Cakes. They were meals which helped stretch the family budget a little further and/or use left overs or small quantities of a meat or fish to feed a family of six.
These fritters are perfect for the gluten free lunch box or as a meal served with a salad.
Cooking oil spray
3 bacon rashes chopped
1 cup cooked gf spaghetti or gf elbows
400 g corn kernels, rinsed and drained
¼ cup cheddar cheese
2 eggs lightly beaten
½ cup milk
½ cup gluten free plain flour
Heat non-stick frying pan on medium and spray with oil. Cook bacon for 3 – 5 minutes or until crisp. Drain on paper towel.
Cut spaghetti into short lengths. Place spaghetti, bacon, cheese, corn in bowl and mix to combine.
In another small bowl, mix together eggs, milk and flour. Pour over corn mixture and mix to combine.
Heat oil in frying pan on medium heat. Cook heaped tablespoons of fritter mixture in batches for 1 – 2 minutes each side or until golden. Drain on paper towel.
Serve with a relish or chutney.