Outdoor Cooking, Sides, Vegetarian

Sweetcorn & Smoked Bacon Fritters with a Lime & Sumac Dip

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 10 mins
  • Total time: 24 mins
  • Skill Easy
  • Serves 4 people

Sweetcorn & Smoked Bacon Fritters with a Lime & Sumac Dip

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk

Ingredients

  • 3 tbsp sunflower oil, divided
  • 120g smoked streaky bacon
  • 3 medium eggs, lightly whisked
  • 1 tbsp milk
  • 250g frozen corn kernels (can be substituted for tinned)
  • 3 spring onions, finely sliced
  • 4 tbsp chopped fresh coriander, divided
  • Zest and juice of 1 lime, divided
  • 100g plain flour
  • ½ tsp paprika
  • ½ tsp baking powder
  • To taste salt and ground black pepper
  • 200g yoghurt
  • ½ tsp Sumac
  • ½ small garlic clove, crushed

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place. Close the lid

  • Step 2

    Turn dial to GRILL, set temperature to MEDIUM and set time to 14 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes) When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid. Add 1 tablespoon sunflower oil and bacon. Leave lid open and cook for 6 minutes, flipping once. Remove from flat plate onto a chopping board and finely dice

  • Step 3

    Add the sweetcorn and spring onions to a large bowl. In a jug, beat the eggs with the milk and pour into the sweetcorn mix along with 3 tablespoons chopped coriander, chopped bacon and zest and juice of ½ lime. Sieve in the flour with the paprika and baking powder and then stir into the sweetcorn mixture. Season with salt and ground black pepper

  • Step 4

    To make the dip. Mix the yoghurt, juice and zest of ½ lime, pinch of salt, sumac, ½ small clove garlic and 1 tablespoon chopped coriander

  • Step 5

    Heat 1 tablespoon sunflower oil, and using an ice cream scoop, spoon the mixture onto the flat plate, smoothing each into a circle with the back of the scoop. Leave lid open and cook for approx. 3 minutes per side, until golden. Close lid and continue to cook for 2 minutes until cooked through. If time is running low, use the up arrow on the right side of the display to add more time

  • Step 6

    Spoon the dip onto a plate or serving platter and top with the fritters