- 4 corn cobs (1kg)
- ¾ cup (115g) self-raising flour (see tips)
- 12 green onions
- 2 eggs
- ⅓ cup (80ml) buttermilk
- 400 grams cherry truss tomatoes
- salt and pepper
- 2 tablespoons extra virgin olive oil, plus ¼ cup (60ml) extra
- ¼ cup (60ml) balsamic vinegar
- 1 tablespoon caster sugar
- 1Preheat oven to 180°C.
- 2Heat 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.
- 3Place 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.
- 4Cut 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.
- 5Roast vegetables for 12 minutes or until tomatoes are just softened.
- 6Meanwhile, 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.
- 7Serve 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.
The Latest from Australian Women's Weekly Food
- Delicious breakfast recipes for Mother's DayMay 04, 2021
- Star anise, soy and beer-braised beef shinMay 04, 2021
- Butterfly cakesMay 04, 2021
- Bolognese pasta bakeMay 04, 2021
- Zucchini and sweet potato loafMay 04, 2021
- 33 of our slow-cooked favouritesMay 04, 2021
- Cheesy risotto ballsMay 04, 2021
- Mixed bean chilliMay 04, 2021
- Amazing Mother's Day lunch recipes for your mumMay 04, 2021
- 20 edible gift ideas for Mother's DayMay 04, 2021
- Pizza dough and basic tomato sauceMay 04, 2021
- Prawn chu chee curryMay 04, 2021
- 25 delicious chicken breast recipesMay 04, 2021
- Spanish seafood stew with aioliMay 04, 2021