Sweetcorn fritters with slow-cooked tomatoes

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• Sonali

  16 June 2010

  Sonali rated and commented on this recipe

  

  These were delicious and so easy to make. Everyone loved them. I used four corn-on-the-cobs without weighing the kernels them after they were chopped off, and this seemed like the right amount. The tomatoes went with the fritters perfectly. In fact, I have started grilling tomatoes like this for breakfast. I didn't try making the avocado cream, but something to dip these in would have made them even better.

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• stellababe

  17 June 2010

  stellababe rated and commented on this recipe

  

  We thought these were preety bland, I would add double the chilli, maybe paprika or cayenne as these need a kick! Or perhaps a spicy tomato relish to dip. Shame on the plus side kids loved them as they really have no heat or my kids are chilli proof!

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• bellish

  25 September 2010

  bellish rated and commented on this recipe

  

  These were pretty tasty but as with the above comment I would increase the chilli content for more kick. Great use for fresh corn. I left out the butter and feta to keep the fat down.

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Vegetarian

Ingredients

• 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

Per serving

827 kcalories, protein 18g, carbohydrate 65g, fat 57 g, saturated fat 12g, fibre 8g, sugar 13g, salt 1.6 g

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