These crispy and fresh fritters are the ultimate fried food. They work just as well for breakfast, lunch or a light dinner. Serve as is or with poached eggs as a hearty meal.
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Ingredients
Method
1.Preheat oven to 180°C.
2.Heat a chargrill plate (or barbecue) over medium heat. Remove husks and silks from corn cobs; discard. Cook corn cobs, turning occasionally, for 10 minutes or until grill marks appear and corn is tender. Cool slightly. Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels.
3.Place corn kernels in a medium bowl with flour. Finely chop 2 of the green onions; reserve 2 for serving. Add remaining chopped green onion to the bowl; season, then stir to combine. Whisk eggs and buttermilk; stir through corn mixture until well combined.
4.Cut remaining green onions into 12cm lengths, leaving the root ends intact. Place in a small roasting dish with the truss tomatoes. Combine 2 tablespoons of the extra virgin olive oil, the balsamic vinegar and sugar in a small jug; season to taste. Pour over vegetables.
5.Roast vegetables for 12 minutes or until tomatoes are just softened.
6.Meanwhile, heat half the extra oil in a large frying pan over medium heat. Working in batches, spoon four ¼-cup measures of corn mixture into pan and flatten slightly with a spatula; cook for 2 minutes on each side or until golden and cooked through. Drain on paper towel; keep warm. Repeat with remaining oil and corn mixture to make eight fritters in total.
7.Serve fritters with roasted vegetables and pan juices, topped
with reserved strips of green onion.
If you don’t have self-raising flour, sift ¾ cup (115g) plain flour with ¾ teaspoon baking powder. Place green onion strips in iced water to create curls, if you like.
Grill the corn cobs the night before; cut kernels from the cobs and store in an airtight container in the fridge.
If you don’t have balsamic vinegar in the pantry, mix white or red wine vinegar with ¼ teaspoon caster sugar.
Note
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