Sweet Corn and Feta Fritters

Makes 16, Prep and Cook 45 mins

4 large corn cobs,

husks and silk removed 2 eggs, lightly beaten 3 green spring onions,

chopped

1 cup self-raising flour

¹⁄³ cup milk

½ cup (110g) roasted red

capsicum strips 200g Greek feta,

coarsely crumbled

1 cup (50g) firmly packed fresh basil leaves, chopped

Olive oil, for shallow frying Baby rocket leaves and

lemon wedges, to serve

1 Cut kernels from cobs. You will need 3 cups.

2 Place 2 cups of the kernels, eggs and onions in a food processor. Process until corn is finely chopped.

Transfer to a large bowl.

3 Stir in flour and milk to form a thick batter. Season with salt and pepper. Stir in capsicum, feta, basil and remaining corn kernels.

4 Heat enough oil in a large non-stick frying pan over a medium heat to shallow fry. Add about ¼ cup of mixture to pan, spreading slightly to form a fritter. Repeat to make another two fritters.

5 Cook for 3 to 4 minutes on each side, or until golden and cooked through. Remove. Place on an oven tray lined with absorbent kitchen paper. Cover with foil to keep warm. Repeat with remaining batter.

6 Serve warm fritters with rocket and lemon wedges.