Gluten Free Corn Fritters
1 small red capsicum, finely choppped
2 corn cobs, kernels removed
6 spring onions, finely chopped
250 g vine-ripened tomatoes, chopped
Whisk together eggs and milk. Stir in capsicum, corn kernels, spring onion, chives and leg ham. Gradually stir in sifted flour and baking powder.
Heat a little oil in a non-stick frying pan on medium heat. Place tablespoon measures of mixture into pan and cook fritters in batches. Turn fritters once, and keep in pan until golden and cooked through. Drain fritters on paper towel, cover and keep warm until all fritters are cooked.
Add a little olive oil to same pan and cook tomatoes until soft.
Serve corn fritters with tomatoes, rocket, sour cream and sweet chilli sauce and a glass of Brown Hill’s Golden Horseshoe Chardonnay.