Corn Fritters

Ingredients

• 4 ears of corn
• 12 spring onions
• 2 Eggs
• 80 ml buttermilk
• 115 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• Salt
• Pepper
• 400 g cherry tomatoes
• 1 tbsp raw cane sugar (15 g)
• 4 tbsp white balsamic vinegar
• 6 tbsp Olive oil

Instructions

1. 1.

   Clean, wash and dry the corn. Grill the ears in a grill pan or on a grill, turning occasionally for about 10 minutes over medium heat. Then cut the kernels off the cob with a knife and place them in a bowl.

2. 2.

   Peel, wash and slice 4 spring onions into rings. Set aside some rings for garnish; add the rest to the corn. Whisk together eggs and buttermilk. Mix flour with baking powder and stir in. Season with salt and pepper and pour the batter over the corn. Combine well.

3. 3.

   Wash remaining spring onions and tomatoes. Cut the onions crosswise into 2–3 pieces and place them with the tomatoes on a baking sheet or in a casserole dish. Toss with sugar, vinegar, 2 tbsp oil, salt and a pinch of pepper. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15 minutes.

4. 4.

   Meanwhile heat the remaining oil in a pan. Drop 2–3 tbsp of corn batter into the hot fat and fry each side for 3–4 minutes over medium heat. Pat the fritters dry with paper towels, arrange them on plates with the vegetables, and garnish with the leftover spring onions.