Three Cheese Corn Fritters with a Paperbark Smoked Beetroot Jam

• 500 grams flour, self-rising
• 150 millilitres milk
• 1 large eggs
• 60 grams cheddar cheese
• 60 grams cheddar cheese mint
• 60 grams cheddar cheese mountain pepper
• 1 each corn cobs fresh
• 1 large beets
• 1 each - paperbak roll
• 100 millilitres balsamic vinegar white
• 100 millilitres balsamic vinegar dark
• 80 grams sugar for garnish
• 30 grams arugula (roquette) rocket

1. Beetroot jam :
2. In a camp oven lined with damp paperbark, place the diced beetroot, fit the lid and set over medium heat for 40 to 50 minutes of until the beetroot is soft and fully smoked.
3. In a saucepan combine both vinegars and the sugar and begin to reduce the volume by half.
4. Add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed.
5. Corn fritters :
6. Peel the corn and poach in hot water until done.
7. In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.
8. Chop or grate the cheeses and add into the mix.
9. In a lightly oiled hot pan make pancake sized fritters.
10. Place on a grease proof sheet until ready to serve.

milk, eggs, cheddar cheese, cheddar cheese mint, cheddar cheese, corn cobs, beets, roll, balsamic vinegar, balsamic vinegar, sugar, arugula

Taken from recipeland.com/recipe/v/three-cheese-corn-fritters-pape-50803 (may not work)