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Sydney Adventist Hospital
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Capsicum and Corn Fritters

2 tablespoons (40ml) olive oil, plus extra to grease·   
4 spring onions, choppedcapsicum and corn fritters with tomato and basil sauce
1 cup corn kernels
2 red capsicums (pepper), seeded and finely chopped
1 cup (250g) self raising flour, sifted
2 tablespoons fresh parmesan cheese, shredded
¼ cup (65ml) milk
3 whole eggs, whisked
red capsicum salsa and fresh coriander (cilantro) leaves, to garnish

Tomato & Basil Sauce

2 teaspoon (10ml) olive oil
1 large brown onion
½ teaspoon dried basil
1 garlic clove, crushed
1 cup (250g) tinned crushed tomatoes
1 tablespoon tomato paste
½ teaspoon brown sugar


Add oil to medium saucepan and sauté spring onions, corn and capsicum for 5 minutes. Remove from heat. Cover and chill in the refrigerator.
To make the batter add flour, parmesan cheese, milk and eggs to medium saucepan and stir until combined. Season as desired. Add corn, capsicum and shallots to the batter and stir until combined.
Grease a large frying pan and scoop desired amount of mixture onto the pan and flatten with a spatula. Cook until lightly golden brown, turning as needed. Place on baking tray and finish in the oven. Hold hot until served.
Meanwhile to make the salsa fry oil and onion in a small sized saucepan until soft. Add basil, garlic, crushed tomatoes, tomato paste and brown sugar. Simmer for 5min and serve hot.

Preparation time: 30 minutes
Cooking time: 30 minutes
Storage suggestion: We don’t suggest you store the fritters once cooked, however the salsa can be stored in an airtight container for a maximum of 3 days in the refrigerator or 3 months in the freezer

* nut free and soy free

Nutrition Value per 240g serve

Energy 1330kJ/317cal
Protein 9.75g

Fat, total

     Saturated fat



Carbohydrates, total




Fibre 3.9g




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