Three Cheese Corn Fritters With A Paperbark Smoked Beetroot Jam
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 5:01pm

Ingredients




fritters (corn cakes) : 500grams self raising flour
150 milliliters milk
1 egg
60 grams Yakajirri* cheddar
60 grams Australian mint cheddar
60 grams Mountain pepper* cheddar
1 cob fresh corn
beetroot jam: 1 large beetroot (beets)
1 Paperbark roll*
100 milliliters white balsamic vinegar
100 milliliters dark balsamic vinegar
80 grams sugar garnish
30 grams rocket (arugula)
If you have trouble finding the Australian flavoured cheeses in your local supermarket, try adding a sel
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 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 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.