Name: Sweetcorn fritters with slow-cooked tomatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 large, ripe plum tomatoes halved; pinch of sugar; avocado cream, (see bottom of page) to serve; 450g sweetcorn - use fresh, frozen (defrosted) or canned (drained); 175g plain flour; 1 tsp baking powder; 2 eggs and 2 yolks, beaten; 125ml milk; 25g butter melted; 2 spring onions finely chopped; ½ red chilli deseeded and finely diced; juice ½ lime; 25g feta cheese crumbled; 1 tbsp each chopped basil and parsley; olive oil for frying; 200g large black olives stoned and chopped; 4 large handfuls rocket; drizzle olive oil; squeeze lime juice

Home
Recipes
Sweetcorn fritters with slow-cooked tomatoes

Sweetcorn fritters with slow-cooked tomatoes

Thomasina Miers

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

These are the most delicious things to eat, for lunch or supper, rain or shine, hot or cold

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Salsa chicken peppers

A star rating of 4.6 out of 5.41 ratings

Ingredients

Nutrition

Units:

MetricUS

6 large, ripe plum tomatoes

halved
pinch of sugar
avocado

cream, (see bottom of page) to serve

For the fritters

450g sweetcorn

- use fresh, frozen (defrosted) or canned (drained)
175g plain flour
1 tsp baking powder
2 eggs

and 2 yolks, beaten
125ml milk
25g butter

melted
2 spring onions

finely chopped
½ red chilli

deseeded and finely diced
juice ½ lime
25g feta cheese

crumbled
1 tbsp each chopped basil

and parsley
olive oil

for frying

For the olive salad

200g large black olives

stoned and chopped
4 large handfuls rocket
drizzle olive oil
squeeze lime juice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal827
fat57g
saturates12g
carbs65g
sugars13g
fibre8g
protein18g
salt1.6g

Method

step 1

Heat oven to 150C/130C fan/gas 2. Season the tomatoes, add a pinch of sugar and roast for about 40 mins. This will concentrate all their natural sweetness and flavour.
step 2

If using fresh corn, peel away the husks, cut the kernels off with a knife, then cook in boiling water for 4-5 mins. Drain. Sift the flour and baking powder into a bowl, making a well in the centre. Add the eggs, yolks and half the milk. Beat until smooth, then gradually whisk in the remaining milk and butter. Fold in the corn, spring onions, chilli, lime juice, feta and herbs. Season, bearing in mind the feta is a little salty.
step 3

Heat and lightly oil a heavy-based frying pan. Drop 2-3 heaped tbsp of the mixture into the pan and fry over a medium heat for about 3 mins each side, or until golden brown and cooked through. Transfer to the oven and repeat with the remaining batter – makes about 16. They will keep well like this for a few hours, if you want to make them ahead.
step 4

For the salad, mix the olives, herbs and rocket together. Drizzle with oil and lime juice. Serve the fritters with the salad, tomato halves and avocado cream.

RECIPE TIPS

AVOCADO CREAM

Put 2 medium peeled and roughly chopped avocados, juice 1 large lime, ½ small garlic clove crushed and ½ tbsp olive oil in a food processor. Whizz to a smooth purée and fold in 2 tbsp crème fraîche. Taste and season, adding more lime juice if you think the flavour could be a little sharper.

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now