1 green chilli, halved, seeds removed, finely sliced
2 eschallots, finely diced
2 cloves garlic, finely sliced
2 sprigs thyme, shredded + extra, to serve
1 tsp salt
2 x 59g free range eggs
½ cup self raising flour
8 vine cherry tomatoes, roasted, to serve
1 avocado, diced, to serve
DIRECTIONS
In a bowl, place the corn, chilli, eschallots, garlic, 2 thyme sprigs, salt, eggs and flour and fold until completely combined.
Place the butter and oil into the frypan and preheat to heat setting ‘8’ for 2 minutes.
Spray the frypan lightly with canola oil spray and scoop a heaped tablespoon of mixture into the frypan to form a fritter. Repeat this until each fritter has approximately 1cm distance from the next. Allow to cook for 3 minutes or until golden brown and then flip over to cook for a further 3 minutes.
Allow to drain on paper towel and repeat until all fritters have been cooked. Serve with roasted cherry tomatoes, avocado and a sprig on thyme.
