A Perfect Pantry

INGREDIENTS

• 3 cobs corn, kernels only
• 1 green chilli, halved, seeds removed, finely sliced
• 2 eschallots, finely diced
• 2 cloves garlic, finely sliced
• 2 sprigs thyme, shredded + extra, to serve
• 1 tsp salt
• 2 x 59g free range eggs
• ½ cup self raising flour
• 8 vine cherry tomatoes, roasted, to serve
• 1 avocado, diced, to serve

DIRECTIONS

1. In a bowl, place the corn, chilli, eschallots, garlic, 2 thyme sprigs, salt, eggs and flour and fold until completely combined.
2. Place the butter and oil into the frypan and preheat to heat setting ‘8’ for 2 minutes.
3. Spray the frypan lightly with canola oil spray and scoop a heaped tablespoon of mixture into the frypan to form a fritter. Repeat this until each fritter has approximately 1cm distance from the next. Allow to cook for 3 minutes or until golden brown and then flip over to cook for a further 3 minutes.
4. Allow to drain on paper towel and repeat until all fritters have been cooked. Serve with roasted cherry tomatoes, avocado and a sprig on thyme.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Essentials 12" Square Frypan
• Banquet Electric Frypan