Three cheese corn fritters with a paperbark smoked beetroot jam

Serves: 4

Difficulty:Three cheese corn fritters with a paperbark smoked beetroot jam title=

Three cheese corn fritters with a paperbark smoked beetroot jam
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.


For the fritters (corn cakes)

500g self raising flour
150ml milk
1 egg
60g Akudjura cheddar
60g Australian mint cheddar
60g Mountain pepper cheddar
1 cob fresh corn

For the beetroot jam

1 large beetroot (beets)
Paperbark roll
100ml white balsamic vinegar
100ml dark balsamic vinegar
80g sugar
30g rocket (arugula)


Beetroot jam

1. 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
2. add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed

Corn fritters

1. Peel the corn and poach in hot water until done.
2. in a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency
3. chop or grate the cheeses and add into the mix
4. in a lightly oiled hot pan make pancake sized fritters
5. place on a grease proof sheet until ready to serve


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


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Dining Downunder Cookbook
This Australian recipe of Three cheese corn fritters with a paperbark smoked beetroot jam is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Alberts Lakeside Restaurant Norwest Sydney

Recipe By: Benjamin Christie

Benjamin ChristieThere are a growing number of Australian companies now making cheeses flavoured with Australian herbs and spices. These include fetta, soft cheeses, cheddars and club cheese made from milk from cows, ewes and goats (rather than wallabies, wallaroos and wombats, which are all pretty hard to milk since none of them like to stand still long enough). However, a substitute for the ready-made, flavoured cheeses would be to use your choice of light flavoured cheddar and add Australian seasonings to the fritters, say, a heaped teaspoon of Akudjura or of any of Vic’s savoury seasonings.

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Vic Cherikoff