BUCKWHEAT , CORN AND CHIVE FRITTERS WITH CRISPY BACON .

Tea at The Manor tonight . This is light but filling and totally full of flavours . Mix together 75 gm ( 1/2 cup) of plain flour , 65 gm (1/2 cup )of buckwheat flour with 1 dsp of baking powder . Whisk together 185 ml ( 3/4 cup ) of milk with 2 egg yolks in a large bowl . Whisk in the combined flours and baking powder until smooth . Now stir through 400gm of whole corn kernels , 1 zucchini coarsely grated and moisture squeezed out , 50 gm ( 1/2 cup )of a grated cheese mix and finally 2 tbs of chives . In a separate dry bowl whisk/ beat the 2 egg whites until stiff peaks form . Gently fold the egg whites through the batter . Heat 2 tbs of canola / rice bran oil in a frypan over a medium heat . Spoon 1/3 cup ( 80 ml )of mixture into the pan , place 2 fritters into the pan . Cook for 3 minutes each side or until golden and cooked through . Transfer to a plate and continue to prepare remaining fritters ,you should get 8 fritters . Add a litle more oil as necessary . To serve oven heat the fritters and serve with grilled bacon , chopped avocado and baby spinach leaves . Delicious .