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/Yakajirri cheddar
• 60g Australian mint cheddar
• 60g Mountain pepper cheddar
• 1 cob fresh corn
• For the beetroot jam:
• 1 large beetroot (beets)
• 1 Paperbark roll*
• 100ml white balsamic vinegar
• 100ml dark balsamic vinegar
• 80g sugar
• Garnish
• 30g rocket (arugula)
• (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=5&products_id=21 )

1. Beetroot jam:
2. 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.
3. 2. In a saucepan combine both vinegars and the sugar and begin to reduce the volume by half.
4. 2. Add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed.
5. Corn fritters:
6. 1. Peel the corn and poach in hot water until done.
7. 2. In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.
8. 3. Chop or grate the cheeses and add into the mix.
9. 4. In a lightly oiled hot pan make pancake sized fritters.
10. 5. Place on a grease proof sheet until ready to serve.

fritters, milk, egg, cheddar, australian mint, pepper, corn, beetroot, beetroot, roll, white balsamic vinegar, balsamic vinegar, sugar, rocket

Taken from www.epicurious.com/recipes/member/views/three-cheese-corn-fritters-with-a-paperbark-smoked-beetroot-jam-50094474 (may not work)