Sweetcorn fritters with tomatoes and halloumi
These simple sweetcorn fritters with grilled halloumi cheese make for a great value meal
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Heat the oven to 180C/fan 160C/gas 4. Put the tomato halves, cut-side-up on a non-stick baking sheet. Drizzle with a teaspoon of the olive oil and season. Roast for 40 minutes or until the tomatoes have lost a lot of their moisture. Turn the oven right down to just keep the tomatoes warm.
- While the tomatoes are cooking, put the flour and baking powder in a bowl. Whisk in the egg and milk until you have a smooth batter. Season. Stir in the corn and onions.
- Heat a large non-stick frying pan and drizzle with another teaspoon olive oil. Drop large tablespoonfuls of the batter in the pan. Cook for 2-3 minutes until you see bubbles form on the surface then turn over and cook for another 2-3 minutes until golden. If you need to cook in batches keep the cooked ones warm in the oven with the tomatoes.
- Grill the halloumi until golden.
- To serve, stack up fritters with tomatoes, halloumi and rocket in between each layer.
PER SERVING
427 kcalories, protein 20.2g, carbohydrate 38.2g, fat 22.6 g, saturated fat 10.9g, fibre 3.1g, salt 3.05 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1632637/
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Ingredients
- 6 tomatoes , halved
- olive oil
- 50g rocket
- 1 block halloumi cheese , sliced
CORNFRITTERS
- 75g plain flour
- 1 tsp baking powder
- 1 egg , beaten
- 150ml whole milk
- 1 tin (approx 300g) sweetcorn , drained
- 4 spring onions , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 6 tomatoes , halved
- olive oil
- 50g rocket
- 1 block halloumi cheese , sliced
CORNFRITTERS
- 75g plain flour
- 1 tsp baking powder
- 1 egg , beaten
- 150ml whole milk
- 1 tin (approx 300g) sweetcorn , drained
- 4 spring onions , chopped
PER SERVING
427 kcalories, protein 20.2g, carbohydrate 38.2g, fat 22.6 g, saturated fat 10.9g, fibre 3.1g, salt 3.05 g
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07 September 2011
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