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.