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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