RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 400g tin Edgell Chickpeas, drained and rinsed
- 100g self-raising flour
- 2 eggs, lightly whisked
- 1/3 cup milk
- 200g Edgell corn kernels, drained and rinsed
- 1 carrot, grated
- 2 spring onions, finely sliced
- 1/3 cup crumbled feta
- 2 tbsp chopped dill fronds
- Salt and pepper, to taste
- Cobram Estate Robust Extra Virgin Olive Oil
- Tomato Chutney, to serve
METHOD :
- Put all ingredients excluding corn into food processor and blitz until well combined.
- Place corn kernels into food processor bowl and combine with a couple of pulses so that corn kernels still keep most of their shape.
- Add enough oil to pan to lightly cover the bottom and place over a medium-high heat. Drop large spoonfuls of the batter into the pan, leaving enough room between them to allow for the mixture to spread out a little. Cook fritters for 3-4 minutes on each side, or until golden brown.
- Serve with tomato chutney and a fresh salad.
Our friends at Wine Selectors recommend pairing this dish with Prosecco
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