This corn fritter recipe may be simple and speedy, but it shouldn't be underestimated. Buttermilk adds another dimension to the patties, and roasted cherry tomatoes and spring onions make it a rounded meal. A fried or poached egg won't go astray either and before you know it, you have fritters that work for breakfast, lunch and dinner.
- 4 corn cobs (1kg total), husks removed
- 12 spring onions
- 2 eggs
- 80 ml buttermilk
- 400 gm cherry tomatoes
- 115 gm self-raising flour
- 60 ml balsamic vinegar
- 1 tbsp caster sugar
- 2 tbsp extra-virgin olive oil, plus 60ml extra
- 1Preheat oven to 180°C.
- 2Heat a chargrill plate or barbecue over medium heat Cook corn, turning occasionally, until lightly grilled and tender (10 minutes). Cool. Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels.
- 3Place kernels in a medium bowl with flour. Finely chop 4 spring onions; reserve 2 tbsp for serving. Add remaining chopped spring onions to the bowl, season, then stir to combine.
- 4Whisk eggs and buttermilk in a separate bowl, then stir through corn mixture until well combined.
- 5Cut remaining spring onions into 12cm lengths. Place in a small roasting dish with the tomatoes.
- 6Combine balsamic vinegar, sugar and 2 tbsp of oil in a jug, then pour over vegetables.
- 7Roast vegetables until just softened (10-12 minutes).
- 8Meanwhile, 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. Cook until golden and cooked through (2 minutes each side). Drain on absorbent paper and keep warm. Repeat with remaining oil and corn mixture to make eight fritters in total.
- 9Serve fritters with roasted vegetables and pan juices, sprinkled with salt and topped with reserved spring onion.