INGREDIENTS: 1 1/2 cups self-raising flour 1/2 teaspoon baking powder 2 eggs, lightly beaten 1 1/4 cups milk 1 bunch asparagus, trimmed, roughly chopped 310g can sweet corn kernels, drained 1 bunch chives, chopped 50g snow pea sprouts, roughly chopped 120g green peppercorn vintage cheese (see note), grated Olive oil cooking spray Sour cream, to serve Sweet chilli sauce, to serve Rocket leaves, to serve INSTRUCTIONS: Preheat barbecue plate on medium heat. Sift flour and baking powder into a large bowl. Make a well in the centre. Add egg and milk. Whisk until batter is smooth. Fold asparagus, corn, chives, snow pea sprouts and cheese into batter. Season with salt and pepper. Spray barbecue plate with oil. Using 1 heaped tablespoon batter per fritter, spoon batter onto plate, spreading each fritter to 10cm in diameter (leave enough room between each so they don't stick together). Barbecue fritters, in batches, for 3 to 4 minutes each side or until firm to touch. Serve with sour cream, sweet chilli sauce and rocket leaves. (Source: Australia's Super Food Ideas December 2006 / January 2007)
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