Corn & buttermilk fritters

These tangy corn fritters are delicious served crisp and warm from the frying pan with roasted tomatoes.

  • 40 mins cooking
  • Serves 4
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  • 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


  • 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.

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