Ingredients
Rocket puree
Method
1.Whisk egg and milk in large bowl, stir in vegetables and basil. Sift flour and soda over vegetable mixture, stir until combined.
2.Cook rounded teaspoonfuls vegetable mixture in large lightly oiled frying pan, over medium heat, about 2 minutes each side or until fritters are browned.
3.To make rocket puree, bring a small saucepan of water to the boil. Add rocket, return to the boil; drain immediately. Rinse rocket under cold water; drain. Blend rocket with oil until smooth.
4.Top each fritter with about ½ teaspoon each of sour cream and rocket puree. Serve fritters immediately.
We used corn kernels from 2 large fresh corn cobs in this recipe, but you can use frozen (then thawed) kernels or well-drained canned kernels. Roast your own capsicum under the griller, or in the oven until the skin blisters and blackens, cover, cool, then remove skin before using. Or, buy roasted capsicum from a deli, or in jars. Make rocket puree close to serving, it will discolour on standing; cover surface of puree with plastic wrap.
Note
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