Corn and buttermilk fritters MAKES 4
4 corncobs(1kgtotal), husks
removed
12 springonions
2 eggs
80 mlbuttermilk
400 cherrytomatoes
115 gmself-raisingflour
60 mlbalsamicvinegar
1 tbspcastersugar
2 tbspextra-virginolive oil,
plus 60ml extra
1 Preheatovento180°C.
2 Heata chargrillplateor
barbecueovermediumheat
Cookcorn,turningoccasionally,
untillightly grilled andtender
(10minutes).Cool.Usinga sharp
knife,cutkernelsfromcobs;you
will need2 cupskernels.
3 Placekernelsin a medium
bowlwithflour.Finelychop 4
springonions;reserve2 tbspfor
serving.Addremainingchopped
springonionstothebowl,
season,thenstirtocombine.
4 Whiskeggsandbuttermilkin
a separatebowl,thenstirthrough
cornmixtureuntilwellcombined.
5 Cutremainingspringonions
into12cmlengths.Placein a
smallroastingdish with the
tomatoes.
6 Combine balsamic vinegar,sugarand2 tbspofoilin a jug,
thenpourovervegetables.
7 Roastvegetablesuntiljust
softened(10-12minutes).
8 Meanwhile,heathalfthe
extraoilin a largefryingpan
overmediumheat.Working
in batches,spoonfour¼-cup
measuresofcornmixtureinto
pan.Cookuntilgoldenand
cookedthrough(2minuteseach
side).Drainonabsorbentpaper
andkeepwarm.Repeatwith
remainingoilandcornmixture
tomakeeightfrittersin total.
9 Servefritterswithroasted
vegetablesandpanjuices,
sprinkledwithsaltandtopped
withreserved spring onion.