Perfect for breakfast, brunch and lunch, a nibbly with drinks or an easy dinner. Try serving with a topping of smashed avocado, diced tomatoes and wedge of lemon. Add your favourite powder mix or a combo of cumin and coriander and a pinch of turmeric.

makes about 10 to 12 fritters

100g spelt flour (I used Tuerong Farm’s)

2 teaspoons curry powder (or a mix ¼ teaspoon ground turmeric, 1 teaspoon each of ground cumin and coriander)

1 teaspoon sea salt

black pepper

2 extra large eggs (I used Yokey Dokey)

160ml (2/3 cups) milk

3 corn cobs, husks removed 

250g pumpkin, peeled 

3 spring onions, finely chopped

½ cup chopped coriander

1 long red chilli, seeds removed and finely chopped

100g feta or haloumi, crumbled

vegetable oil, for cooking

Preheat the oven to 150°C fan-forced.

Stand the corn upright, slice downwards to remove the kernels. Coarsely grate the pumpkin into a bowl. 

Combine the flour, spice, salt and a grinding of black pepper in a medium bowl. Whisk the egg and milk together to combine. Make a well in the centre of the flour mixture and pour in the batter, whisk to form a runny batter. Stir in the corn, pumpkin, spring onion, coriander and chilli, to combine. Gently fold through the cheese.

Heat enough oil in a large non-stick frying pan to cover the base about ½ cm deep, over a medium-high heat. Working in batches, scoop 1/3 cupfuls of fritter mixture into the hot oil, gently spreading to 1cm thick rounds. Cook for 2 minutes each side until golden brown and cooked through. Transfer to an oven tray lined with paper towel. Keep warm in a low oven and repeat cooking with remaining mixture. Serve hot.

Fiona Hammond © March 2020