3 shallots, thinly sliced
3 rindless shortcut bacon rashers, finely chopped
2 cups Edgell Peas Corn Capsicum Mix
¼ cup finely chopped fresh basil leaves
¼ cup grated tasty cheese
2/3 cup self raising flour
1 cup buttermilk
2 tbsp sweet chilli sauce
2 tbsp vegetable oil
Sweet chilli sauce, lemon wedges and small basil leaves, to serve
Combine onion, bacon, corn, capsicum, peas, basil, cheese and flour in a bowl.
Whisk buttermilk, egg and sweet chilli sauce together in a jug. Add to vegetable mixture. Stir to combine.
Heat oil in a large frying pan over medium-high heat. Using 2 tablespoons batter at a time, cook in batches of 4 for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Serve fritters with sweet chilli sauce, lemon wedges and basil.