Neil Perry x Qantas: Sweetcorn Fritters

SWEETCORN FRITTERS WITH AVOCADO, CRÈME FRAICHE AND TOMATO JAM
Serves 4 – 6

INGREDIENTS
2 large avocados
1 small tub crème fraiche

SWEET CORN FRITTERS
4 ears of corn, husk and fibres removed, uncooked
2 ears of corn (extra), husk and fibres removed, uncooked
1 small eschalot, peeled and roughly chopped
1 tsp. garlic, finely chopped
¼ cup coriander leaves, roughly chopped
1 small egg
½ tsp. sea salt
ground black pepper, to taste
½ cup plain flour

TOMATO JAM
600g ripe vine ripened tomatoes
1 tbsp. olive oil
½ cup brown onion, chopped
½ tsp. garlic, finely chopped
¼ red capsicum, seeded, chopped into 1.5cm
½ tsp. fresh ginger, finely chopped
½ cup cider vinegar
¼ cup caster sugar
¼ cup brown sugar
1 ½ tbsp. fresh lemon juice
Pinch of sea salt
1 whole clove (spice)
½ cinnamon quill
½ tsp. small fresh red chillies, finely chopped

PREPARATION
For the tomato jam, blanch tomatoes for 30 seconds then peel, halve, remove seeds and chop into 2cm pieces.
Heat olive oil in a large heavy-based pan and add the onion, garlic, capsicum and ginger. Cook, stirring over low heat for 6 minutes, or until onions are soft and lightly browned.
Add tomatoes and remaining ingredients to pan over low heat without boiling, stirring until the sugar has dissolved. Simmer, uncovered, stirring occasionally for about 1 hour and 20 minutes or until the mixture thickens (ensuring that the relish does not stick to base of pan).
Discard cloves and cinnamon quill, and allow to cool.

For the corn fritters, ensure husk and all fibres have been removed from the corn. Sit the corn upright on a chopping board ensuring it is sturdy, and run a sharp knife vertically down the length of the corn to remove the kernels. Keep the 2 amounts of kernels separate.
Blend all ingredients (except the extra corn, and flour) using a blender or food processor.
Transfer mixture to a bowl and whisk in the flour a little at a time. Once all the flour has been incorporated, mix in the extra corn kernels.
Use a tablespoon to measure out large spoonful’s of the batter, and shallow fry in vegetable oil over medium to high heat. Fry until cooked through and golden on both sides. Alternatively, you can cook fritters with a little oil using a non-stick pan.

For the avocado, chop and season with a little sea salt and freshly ground pepper.

To serve, add fritters to the plate and add a spoonful of crème fraiche, tomato jam and avocado. Drizzle with a little extra virgin olive oil and garnish with a sprig of coriander.

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