1 cup (145g) self-raising flour
pinch salt
½ cup (125ml) milk
2 eggs
2 cups (300g) corn kernels
1 small red onion, diced
1 large red chilli, seeded & chopped
1 tbs parsley, chopped
3 Tbs vegetable oil
baby rocket leaves, to serve
Sieve flour & salt into bowl. Make a well in centre then add the milk & eggs. Whisk to combine until smooth.
Place corn, onion, chilli & parsley into a bowl. Add the batter & mix until combined.
Heat half the oil in a non-stick frypan over low to med heat. Add spoonfuls of the fritter mixture and cook on both sides until golden brown. Repeat with the remaining mixture.
To serve, place a little rocket onto each plate, top with fritters and serve with roasted tomatoes.
Serves 4