3-4 corn cobs (or 3 cups corn kernels, can use frozen)
1/2 red onion, diced
1/2 red capsicum, diced
150g feta cheese, crumbled
1/4 cup chopped fresh herbs (basil, coriander, parsley...)
1/2 cup self-raising flour
3 Traditional Free Range eggs, lightly whisked
salt and freshly ground black pepper
2 tablespoons olive oil
Cut the kernels from the corn cobs using a large chefs knife.
In a large bowl combine the corn, onion, capsicum, feta, herbs and flour.
Add the eggs and mix to combine, season with salt and pepper.
Melt the butter with olive oil in a large frying pan over a moderate heat.
When the butter starts to bubble Cook large spoonfuls of mixture in batches until golden on each side and cooked through. This will take about 5 minutes.
Set side and keep warm until remaining fritters are cooked.