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Asparagus and corn fritters
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Cheesy corn fritters with asparagus and chives.
Ingredients:
  • Olive oil cooking spray
  • Sour cream, to serve
  • 225.00 gm self-raising flour
  • 2.00 gm baking powder
  • 2 eggs, lightly beaten
  • 321.88 gm milk
  • 1 bunch asparagus, trimmed, roughly chopped
  • 310g can sweet corn kernels, drained
  • 1 bunch chives, chopped
  • 50g snow pea sprouts, roughly chopped
  • 120g green peppercorn vintage cheese (see note), grated
  • Sweet chilli sauce, to serve
  • Rocket leaves, to serve
Instructions:
  • Heat barbecue plate over medium heat until ready. In a large bowl, sift flour and baking powder. Create a well in the middle and pour in egg and milk. Whisk until batter is smooth.
  • Gently mix the asparagus, corn, chives, snow pea sprouts, and cheese into the batter. Season with salt and pepper to taste.
  • Generously oil the barbecue plate. Portion 1 heaped tablespoon of batter for each fritter, then spoon and spread each to a 10cm diameter ensuring space between them. Cook fritters in batches on the barbecue for 3 to 4 minutes per side until firm. Enjoy with sour cream, sweet chilli sauce, and fresh rocket leaves.

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