Mini Bacon & Sweet Corn Fritters with Fresh Tomato Salsa

2 whole eggs, plus 1 egg white | 170 grs. all-purpose flour, sifted | about 75ml milk | salt and freshly ground black pepper | 4–6 slices thick-cut bacon | 1 can sweet corn kernels, drained | 2 small shallots, finely chopped | pinch of ground cumin | 1 tablespoon chopped fresh chives | vegetable oil, for frying 
For the Salsa | 200 grs baby plum tomatoes, roughly chopped | 1/2 red onion, finely chopped | 2 tablespoons chopped fresh flat-leaf parsley | 2 tablespoons olive oil

Place the egg white in a large bowl and crack one of the whole eggs into another bowl. Separate the remaining whole egg and add the yolk to the bowl with the whole egg and the white to the other bowl containing the white.

Add the flour and a little over half of the milk to the whole egg and extra yolk and mix together—this should keep you from getting a lumpy batter (says he!). Gradually beat in enough of the remaining milk to make a thick batter.

Season well with salt and pepper and let stand for about 20 minutes.

Meanwhile, cook the bacon on both sides until crisp. Let cool slightly, then cut into small pieces.

For the salsa, mix all the salsa ingredients together in a bowl and season with salt and pepper.

Pour the sweet corn into a colander and use the back of a spoon to gently squeeze out any excess water. Add to the batter with the chopped shallots, bacon, cumin, and chives.

Whisk the egg whites until stiff, then add to the batter and fold together.

Heat a little vegetable oil in a non-stick frying pan. Add separate spoonfuls of the batter mixture and allow them to spread slightly. Cook, in batches, over medium heat for about 2–3 minutes, or until just set and golden brown on the bottom, then turn over and cook the other side.

Serve the fritters hot with the fresh tomato salsa.

Just taste it|