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Three cheese corn fritters with a paperbark smoked beetroot jam


  • 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)

  • 1 Paperbark roll (*Please see notes)

  • 100ml white balsamic vinegar

  • 100ml dark balsamic vinegar

  • 80g sugar

  • Garnish

  • 30g rocket (arugula)


  • 1.

    For the Beetroot jam: 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.

  • 3.

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

  • 4.

    Corn fritters: Peel the corn and poach in hot water until done.

  • 5.

    In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.

  • 6.

    Chop or grate the cheeses and add into the mix.

  • 7.

    In a lightly oiled hot pan make pancake sized fritters.

  • 8.

    Place on a grease proof sheet until ready to serve.


Paperbark Roll can be purchased at:

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