Serves 4
4 Roma tomatoes, halved
12 flat mushrooms
2 tbsp olive oil
1 garlic clove, crushed
salt and pepper
3 cobs of corn
1 cup self-raising flour
2 tsp ground coriander
1 tsp ground cumin
½ tsp dried chilli flakes
1 bunch chives, finely chopped
white pepper
1 cup buttermilk or milk
¼ cup olive oil, extra
baby spinach leaves, to serve
sour cream, to serve
1 Preheat oven to 200C. Line two trays with baking paper. Put tomatoes on one tray and mushrooms, stalk-side-up, on the other. Mix oil and garlic in a bowl and brush over tomatoes and mushrooms. Season with salt and pepper. Bake for 20-25 minutes or until tender.
2 Hold cob of corn upright and run a sharp knife down the length of cob to remove kernels. You will need 2 cups of kernels. Combine flour, coriander, cumin, chilli flakes and chives in a bowl. Season well with salt and white pepper. Add buttermilk and corn to flour mixture. Gently stir until just combined.
3 Heat oil in a non-stick frying pan over medium heat, then drop 2 tbsp of mixture into pan. Cook for 2-3 minutes on each side or until golden.
4 Top fritters with spinach leaves and mushrooms and serve with tomatoes and sour cream on the side.
