Name: Sweetcorn fritters with chilli jam & slow-roasted tomatoes
Yield: Serves 4
Cuisine: Australia
Ingredients: 150 ml Greek yogurt; 6 spring onions, trimmed and sliced; rocket leaves; ½ tsp bicarbonate of soda; pinch of cayenne pepper; freshly ground black pepper; 4 tbsp chilli jam; ½ tsp salt; 8 rashers of bacon, fried; 100 g crème fraîche; 50 g polenta; sunflower oil, for frying; 2 free-range eggs; 75 g self-raising flour; 400 g (drained weight) canned or frozen sweetcorn, defrosted if frozen

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Although this is a typically Aussie brunch dish, we felt it deserved a place on our menu because we all adore it. We sell a lot of these fritters at weekends, often with our amazing Blythburgh bacon and, when avocados are nutty and creamy, we mash them up with lime juice and use them in place of the crème fraîche.

Ingredients

75 g self-raising flour
½ tsp bicarbonate of soda
50 g

Method

Place the flour, bicarbonate of soda, polenta and cayenne pepper in a mixing bowl.

In a separate bowl whisk together the eggs and yogurt. Mix in the sweetcorn and spring onions, then pour the mixture into the flour and stir until combined. Season well with salt and pepper. The batter should have a fairly firm consistency.

Heat 1