Step 1

Preheat oven to 200°C. Place tomatoes on a baking tray lined with baking paper, drizzle with olive oil, season and roast for 15 minutes or until tender. Set aside covered with foil to keep warm

Step 2

Sift flour and smoked paprika into a large bowl and make a well in the centre. In a separate bowl, whisk eggs and milk, then gradually whisk into dry ingredients until smooth. Slice kernels from cobs and add to batter along with cheddar, spring onion and basil. Stir to combine and season.

Step 3

Heat 1 tbs sunflower oil in a non-stick frying pan over medium-low heat. Spoon in 2 tbs batter for each fritter in batches and cook for 3-4 minutes, then turn and cook for 2-3 minutes until golden. Keep warm while you cook remaining fritters.

Step 4

Arrange fritters, tomatoes, smoked salmon, spinach and extra basil on a serving platter, and serve with hummus.