To make it even bigger, add poached eggs.
6 corncobs, kernels cut off cob
200g plain flour
1 tsp baking powder
¼ tsp sea-salt flakes
1 Tbsp caster sugar
2 free-range eggs
½ cup milk
4 Tbsp grated cheddar
2 spring onions, thinly sliced
¼ bunch flat-leaf parsley, leaves chopped
Sea-salt flakes and freshly ground black pepper, to season
5 Tbsp vegetable oil
4 x 1.5cm-thick slices ham, cut from a ‘butt piece’ of ham or 8 slices thicklycut ham off the bone
2 avocados, sliced into wedges
½ bunch chives, finely chopped
Lemon wedges, to serve
Heat a large nonstick frying pan over a high heat. Add corn and dry-fry until blackened on edges. Remove from pan and set aside to cool.
Sift cornflour, flour, baking powder into a large bowl. Stir in salt and sugar then make a well in centre. In a separate bowl, combine eggs and milk. Gradually add egg mixture to cornflour mixture and whisk until a smooth, lump-free batter forms. (Batter will be quite stiff.)
Put charred corn, cheddar, spring onions and parsley in a large bowl. Season then add just enough batter to lightly bind them (about 1 cup). Discard remaining batter.
Heat 2 Tbsp of the oil in same pan over a medium heat, then spoon in 2 Tbsp of batter per fritter to make 4 fritters. Cook for 2 minutes or until underside of each fritter is golden. Flip and cook fritters on other side. Repeat with remaining batter and 2 Tbsp of the remaining oil to make 8 fritters in total.
Meanwhile, heat a chargrill pan or another frying pan over a medium heat. Add remaining oil to pan and fry ham slices for a couple of minutes each side or until lightly charred.
Put 2 fritters on each serving plate with a slice of cooked ham. Push avocado wedges into chives to coat then add to plate. Serve with lemon and a sprinkle of salt.