¾ cup of red lentil flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)
1 tablespoon of all purpose flour
2 tablespoons of cornmeal
1 tablespoon sugar
1½ teaspoon of baking powder
¼ teaspoon cayenne
½ cup of milk
1 large egg
1 can of corn kernels
strips of bacon, chopped and fried
Vegetable oil, for frying
Instructions
In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.
Add milk and egg to flour mixture and stir together to create a batter.
Add corn and bacon and fold to combine.
Let rest for 5 minutes.
Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees.
Working in batches, using two spoons, drop batter by the tablespoon into the oil.
Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees.
Transfer fritters to a paper-towel-lined baking sheet.
Season to taste with salt.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/red-lentil-bacon-corn-fritters/