Outdoor Cooking, Sides, Vegetarian

Sweetcorn & Smoked Bacon Fritters with a Lime & Sumac Dip

Step 1 of 6

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

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

Step 2 of 6

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

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

Step 3 of 6

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

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

Step 4 of 6

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

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

Step 5 of 6

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

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

Step 6 of 6

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

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

Outdoor Cooking, Sides, Vegetarian

Sweetcorn & Smoked Bacon Fritters with a Lime & Sumac Dip

Recipe by Ninja Kitchen

Tip: Cooking Mode