Corn And Grilled Veggie Fritters

• 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

1. 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.
2. 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.

flour, buttermilk, eggs, corn kernels, antipasto vegetables, cheddar cheese, dill, olive oil, bacon, sautueed cherry tomatoes, sweet chilli sauce

Taken from recipes-plus.com/api/v2.0/recipes/28664 (may not work)