Corn and capsicum fritters

SERVES 4-6 PREP AND COOK TIME 25 MINUTES (+ STANDING TIME) 3 cobs fresh corn (see Julie’s Tips)

3 green onions (green shallots), sliced thinly

1 medium (200g) red capsicum, chopped finely

¾ cup (110g) self-raising flour

2 eggs, beaten lightly

cup (80ml) milk extra virgin olive oil, for frying

250g haloumi, sliced basil pesto, rocket and lemon wedges, to serve

1 Preheat a flat barbecue hotplate over medium-high heat.

2 Remove husk and silk from corn. Cut kernels from cobs. Combine corn, onion and capsicum in a large bowl. Sprinkle flour over the vegetable mixture; season with salt and pepper. Stir to combine.

3 Mix the eggs and milk together in a jug, then pour into the vegetable mixture and stir until combined. Set aside for 15 minutes.

4 Heat 1 tablespoon of oil on the hotplate. Drop small spoonfuls of fritter mixture onto the hotplate, leaving space for fritters to spread and space to flip them. After about 2 minutes they should start setting on the edges of the upper surface and be golden brown underneath. Flip and cook for 1 minute. Transfer to a plate; cover to keep warm. Repeat with more oil and remaining fritter mixture.

5 When the fritters are cooked, add a little more oil to the hotplate. Cook the haloumi until golden brown on one side. Carefully, using a silicone spatula, flip the haloumi and cook on the other side until golden. Pile fritters into a stack on 4 plates and top each plate with a slice of haloumi. Serve • immediately, while haloumi is still piping hot, with pesto, rocket and lemon wedges. Fritters suitable to freeze. Not suitable to microwave.