Ingredients Jump to Instructions ↓

  1. 1 cup (160g) wholemeal self-raising flour

  2. teaspoon bicarbonate of soda

  3. teaspoon hot paprika

  4. 3/4 cup (180ml) no-fat milk

  5. 2 eggs, beaten lightly

  6. 2 cups (330g) fresh corn kernels

  7. 1 small red capsicum (150g), chopped finely

  8. 2 green onions, sliced thinly

  9. 2 tablespoons finely chopped fresh flat-leaf parsley

  10. Roasted Tomato Chilli Jam

  11. 2 medium tomatoes (380g)

  12. 1 small red onion (100g), chopped finely

  13. 1 clove garlic, crushed

  14. 2 teaspoons grated fresh ginger

  15. cup (60ml) lime juice

  16. 2 tablespoons brown sugar

  17. 2 red thai chillies, chopped finely

Instructions Jump to Ingredients ↑

  1. Sift flour, soda and paprika into medium bowl. Make well in centre of flour mixture, gradually whisk in combined milk and eggs until batter is smooth. Stir corn, capsicum, onion and parsley into batter.

  2. Pour ¼ cup batter into heated large lightly greased non-stick frying pan; using spatula, spread batter to shape into a round. Cook about 2 minutes each side or until fritter is lightly browned and cooked through, remove from pan; cover to keep warm. Repeat with remaining batter.

  3. Roasted Tomato Chilli Jam Preheat oven to hot.

  4. Halve tomatoes; place, cut-side up, on lightly oiled oven tray. Roast, uncovered, in hot oven 30 minutes; chop tomato coarsely. Combine tomato with remaining ingredients in small saucepan, stirring over low heat until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, about 40 minutes or until thickened.

  5. Tip: You can make double the quantity of jam and keep it, covered, in the refrigerator for up to 4 weeks.

  6. Serving suggestion: Serve with baby spinach leaves.


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