Name: Corn and char-grilled vegie fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup self-raising flour, sifted; 1/2 cup buttermilk (or milk); 2 eggs, beaten; 400 gram can corn kernels, drained; 1/2 cup chopped char-grilled antipasto vegetables, drained; 1/2 cup grated tasty cheese; 1 teaspoon dried dill; 2 tablespoon olive oil; crispy bacon, sauteed cherry tomatoes, sweet chilli sauce, to serve

Ingredients

1 cup self-raising flour, sifted

1/2 cup buttermilk (or milk)

2 eggs, beaten

400 gram can corn kernels, drained

1/2 cup chopped char-grilled antipasto vegetables, drained

1/2 cup grated tasty cheese

1 teaspoon dried dill

2 tablespoon olive oil

crispy bacon, sauteed cherry tomatoes, sweet chilli sauce, to serve

Method

1.Sift flour into a bowl with seasoning to taste. Make a well in centre; whisk in combined buttermilk and eggs.

2.Fold in corn, vegetables, cheese and dill.

3.Heat half oil in a large frying pan on medium.

4.Add quarter-cups of mixture to pan. Cook 3-4 minutes, until bubbles appear and begin to burst. Turn; cook a further 2-3 minutes. Continue with remaining oil and batter.

5.Serve with crispy bacon, tomatoes and sweet chilli sauce.

Use a small buttermilk pancake shake mix for fritter base. Add 1 1/4 cups water, shake, and add remaining ingredients. Continue as directed.
Note

Woman's Weekly Food

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Ingredients

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