Sweetcorn fritters with chilli jam & slow-roasted tomatoes


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

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.


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


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