Corn Fritters with Tomato Jam
Fritters
185 ml (¾ C) cake flour
5 ml (1 t) baking powder
5 ml (1 t) salt
2 eggs
125 ml (½ C) milk
1 x 410 g can Rhodes Whole Kernel Corn, drained
250 ml (1 C) grated cheddar cheese
2 spring onions, chopped
Sunflower oil for frying
Tomato Jam
30 ml (2 T) olive oil
1 small onion, finely diced
3 garlic cloves, minced
1 small piece fresh gingerroot, peeled and grated
1 x 410 g can Rhodes Tomato Italian Style
65 ml (¼ C) maple syrup
5 ml (1 t) salt
to serve: crispy bacon
Method
For the fritters, sieve the flour, baking powder and salt together.
Whisk the eggs and milk together.
Whisk the milk mixture into the dry ingredients to make a smooth batter.
Stir in the Rhodes Whole Kernel Corn, cheese and spring onions.
Heat a thin layer of oil in a non-stick frying pan.
Over medium heat add heaped spoonfuls of batter to the pan.
Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.
Add the Rhodes Tomato Italian Style, maple syrup and salt.
Reduce heat to low and simmer for 30 minutes or until the jam thick
