Corn & Asparagus Fritters

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13 Ingredients

Number of servings

1 1/2 cup self-raising flour
1 bunch asparagus, thinly sliced
4 large flat mushrooms
1/3 cup light sour cream
5milliliter virgin olive oil spray
1/2 corn cobs, kernels removed
20grams parmesan, finely grated
1 pinch pepper (for seasoning)
1tablespoons Dijon mustard
1 cup buttermilk
1/4 cup chives, finely chopped
4 cups salad leaf mix (to serve)
1 pinch pink salt ground (to taste)

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine sour cream and mustard in a bowl. Cover and refrigerate until required.

Step 2 of 5

Sift flour into a large bowl. Whisk buttermilk, milk and egg in a large jug. Add to flour and stir until combined. Stir corn kernels, asparagus, parmesan and 2 tbs chives into batter. Season with salt and pepper.

Step 3 of 5

Spray a large non-stick frying pan with olive oil. Heat over a medium heat. When hot, pour 3 separate quantities of batter into the pan to form 3 fritters.

Step 4 of 5

Use about 1/3 cup of each batter for each fritter. Cook for 3-4 minutes or until bubbles form on the top. Turn and cook for a further 1-2 minutes until golden. Transfer to a large plate and cover to keep warm. Cook remaining batter mixture.

Step 5 of 5

Add mushrooms to pan and cook for 4-5 minutes over high heat until golden. Turn and cook for a further 3 minutes or until golden and tender. Serve 3 fritters stacked on each serving plate. Top with a mushroom sauce. Sprinkle with remaining chives and serve with salad greens.