Three Corn Fritters with a Paperbark Smoked Beetroot Jam

    1 hour

    Australian-style Corn Fritters


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 500g self-raising flour
    • 150ml milk
    • 1 egg
    • 60g Yakajirri cheddar
    • 60g Australian mint cheddar
    • 60g Mountain pepper cheddar
    • 1 cob of fresh corn
    • 1 large beetroot
    • 1 Paperbark roll
    • 100ml white balsamic vinegar
    • 100ml dark balsamic vinegar
    • 80g sugar
    • 30g rocket

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. For the beetroot jam: In a camp oven lined with damp paperbark, place the diced beetroot, fit the lid and set over medium heat for 40-50 minutes of until the beetroot is soft and fully smoked.
    2. In a saucepan combine both vinegars and the sugar and begin to reduce the volume by half.
    3. Add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed.
    4. For the corn fritters: Peel the corn and poach in hot water until done.
    5. In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.
    6. Chop or grate the cheeses and add into the mix.
    7. In a lightly oiled hot pan make pancake sized fritters.
    8. Place on a grease proof sheet until ready to serve.

    Serving suggestion

    Stack three fritters using some beetroot jam as the ‘food glue’. Garnish the plate with dobs of jam and top the fritters with the rocket.


    If you have trouble finding the Australian flavoured cheeses in your local supermarket, try adding a selection of Australian Herbs* and Seasonings to ordinary cheddar. *

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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