Aussie Corn Fritters with Roasted Tomatoes
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Author: Louise-Claire Cayzer
  • For the Fritters
  • 2 cobs of corn - remove the kernels (or 1.5 cups frozen)
  • 2 spring onions , finely chopped
  • 3-4 Tsps of fresh parsley
  • 2/3 cup plain flour
  • 3 Tbs ground linseed with 3-4 Tbs water
  • salt and pepper to taste
  • Olive oil for frying (approx 1 Tbs)
  • For the Tomatoes
  • 5-6 cherry tomatoes per person
  • 1/2 a chilli (optional)
  • 2-3 garlic cloves , smashed
  • Small bunch of fresh thyme (or 1 tsp dried)
  • Salt & Pepper to taste
  • Olive oil for sauteeing.
For the Fritters
  1. Mix the corn & spring onions & parsley with the flour, salt & pepper. The flour should just coat the corn.
  2. Add the linseed and water mix and combine. The mixture should start to resemble a batter. Add a little more water if it's looking dry.
  3. Heat the oil in a large frying pan and drop in tablespoons of the mix, flattening them with a fish slice.
  4. In the meantime, pop the tomatoes into a saucepan with the olive oil, chilli, herbs and garlic and cook over a medium heat with the lid on. You want to cook the tomatoes so they blister and soften.
  5. Flip the fritters over after 5 mins or so and cook on the other side.
  6. Serve the fritters with the tomatoes and some slices of avocado.
Recipe Notes

Don't forget to make a lovely coffee and squeeze some juice to go with the Aussie Brekkie!